Greek Grilled Chicken Pita (Print View)
Juicy marinated chicken in warm pita with crisp veggies and creamy tzatziki sauce.
# What You Need:
→ Chicken Marinade
01 - 1.1 lbs boneless, skinless chicken breasts or thighs
02 - 3 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 0.5 tsp ground cumin
07 - 0.5 tsp smoked paprika
08 - 0.5 tsp salt
09 - 0.25 tsp black pepper
→ Tzatziki Sauce
10 - 7 oz Greek yogurt
11 - 0.5 medium cucumber, grated and squeezed dry
12 - 1 clove garlic, finely minced
13 - 1 tbsp chopped fresh dill
14 - 1 tbsp lemon juice
15 - Salt and pepper, to taste
→ For Serving
16 - 4 large pita breads
17 - 1 small red onion, thinly sliced
18 - 2 medium tomatoes, sliced
19 - 1 small cucumber, sliced
20 - 1.8 oz lettuce, shredded
21 - Optional: crumbled feta cheese, olives
# How-To Steps:
01 - Combine chicken pieces with olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in a bowl. Marinate for at least 1 hour in the refrigerator.
02 - Mix Greek yogurt, grated cucumber, garlic, dill, lemon juice, salt, and pepper in a bowl. Refrigerate until needed.
03 - Preheat grill or grill pan to medium-high heat. Grill marinated chicken for 5-7 minutes per side until fully cooked and nicely charred. Let rest for 5 minutes, then slice.
04 - Warm the pita breads briefly on the grill or in a dry skillet until pliable.
05 - Spread a generous spoonful of tzatziki on each pita. Top with sliced grilled chicken, red onion, tomatoes, cucumber, lettuce, and optional feta or olives.
06 - Fold or roll pitas and serve immediately.
# Expert Hints:
01 -
- The creamy tzatziki perfectly balances the smoky charred chicken creating layers of flavor in every bite
- Everything can be prepped ahead making it ideal for feeding a crowd without last minute stress
02 -
- Squeezing every drop of liquid from the grated cucumber is the difference between a thick creamy sauce and a watery mess
- Letting the chicken rest after grilling keeps all those juices inside instead of running onto your cutting board
03 -
- Heat your grill for at least ten minutes before adding the chicken to get those professional looking sear marks
- Cut the chicken against the grain for the most tender bite in every mouthful