Greek Grilled Chicken Pita (Print)
Tender marinated grilled chicken in warm pita with fresh vegetables and tangy tzatziki sauce
# Ingredient List:
→ 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 - 1/2 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Tzatziki Sauce
10 - 7 oz Greek yogurt
11 - 1/2 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 in the refrigerator for at least 1 hour to infuse flavors.
02 - Mix Greek yogurt, grated and squeezed cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper in a bowl until well combined. Refrigerate until ready to serve.
03 - Preheat grill or grill pan to medium-high heat. Cook marinated chicken for 5-7 minutes per side until fully cooked with nice char marks. Let rest for 5 minutes before slicing into strips.
04 - Briefly warm pita breads on the grill or in a dry skillet for about 30 seconds per side until pliable and slightly toasted.
05 - Spread generous tzatziki sauce on each warmed pita. Layer with sliced grilled chicken, red onion, tomatoes, cucumber, lettuce, and optional feta cheese or olives.
06 - Fold or roll pitas securely and serve immediately while chicken is still warm.
# Expert Suggestions:
01 -
- The homemade tzatziki alone is worth it, somehow tasting brighter than any store-bought version
- Everything comes together in under 30 minutes after marinating, perfect for weeknight dinners
02 -
- Squeezing every last drop of water from the grated cucumber is what makes restaurant-quality tzatziki
- Letting the chicken rest before slicing keeps all those juices inside where they belong
03 -
- Double the tzatziki and use leftovers as a dip for vegetables or spread for sandwiches
- Sprinkle sumac over the finished pitas for a tangy, citrusy finish that looks stunning