Greek Grilled Chicken Pita (Printable)
Juicy marinated chicken with crisp vegetables and creamy tzatziki in warm pita bread
# 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
→ Serving Components
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 Make:
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 develop flavors.
02 - Mix Greek yogurt, grated cucumber, garlic, dill, lemon juice, salt, and pepper in a bowl until thoroughly combined. Refrigerate until ready to assemble pitas.
03 - Preheat grill or grill pan to medium-high heat. Cook marinated chicken for 5 to 7 minutes per side until fully cooked with internal temperature of 165°F and nicely charred. Let rest for 5 minutes before slicing into strips.
04 - Heat pita breads briefly on the grill or in a dry skillet over medium heat until warm and pliable, about 30 seconds per side.
05 - Spread a generous layer of tzatziki sauce on each warm pita. Layer with sliced grilled chicken, red onion, tomatoes, cucumber, lettuce, and optional feta cheese or olives.
06 - Fold or roll each pita securely and serve immediately while chicken is still warm and vegetables are crisp.
# Helpful Tips:
01 -
- The marinade transforms ordinary chicken into something impossibly juicy and flavorful
- These pitas come together faster than calling for takeout but taste infinitely better
- They are perfect for feeding a crowd or stretching into tomorrows lunch
02 -
- Squeezing every last drop of water from the grated cucumber prevents your tzatziki from separating
- Letting the chicken rest for five minutes after grilling locks in all those juices
- Warming your pitas makes the difference between a sandwich that falls apart and one you can actually eat
03 -
- Pat your chicken really dry before adding the marinade so it actually sticks
- Let your grill get properly hot before adding any meat