Greek Grilled Chicken Pita (Printable Version)
Tender grilled chicken with fresh vegetables and creamy tzatziki wrapped in warm pita bread for a satisfying Mediterranean meal.
# What You'll 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 - 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
# Directions:
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 to allow flavors to penetrate.
02 - Mix Greek yogurt, grated cucumber, garlic, 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. Grill marinated chicken for 5–7 minutes per side until fully cooked and nicely charred. Let rest for 5 minutes, then slice into strips.
04 - Warm pita breads briefly on the grill or in a dry skillet until pliable and slightly toasted.
05 - Spread generous 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 while warm.
# Expert Advice:
01 -
- The chicken stays incredibly juicy because that yogurt based marinade works its way deep into the meat
- You can prep everything ahead and just grill when you're ready to eat
02 -
- Dry your cucumber thoroughly or your tzatziki will separate and get watery within an hour
- Let the chicken rest before slicing, otherwise all those juices end up on your cutting board instead of in your pita
03 -
- Slice chicken against the grain into thin strips for the most tender texture
- Sumac sprinkled over the top adds a lovely tart, citrusy finish