Greek Grilled Chicken Pita (Print Version)

Tender marinated chicken, warm pita, crisp veggies, and cool tzatziki create this classic Mediterranean handheld meal.

# 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 - 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. Marinate for at least 1 hour in the refrigerator.
02 - Mix Greek yogurt, grated cucumber, garlic, dill, lemon juice, salt, and pepper. Refrigerate until needed.
03 - Preheat grill or grill pan to medium-high heat. Grill marinated chicken for 5–7 minutes per side, or until fully cooked and nicely charred. Let rest 5 minutes, then slice.
04 - Warm the pita breads briefly on the grill or in a dry skillet.
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. Fold or roll pitas and serve immediately.

# Expert Tips:

01 -
  • The marinade transforms ordinary chicken into something extraordinary with minimal effort
  • Everything comes together in under 40 minutes once the marinating is done
  • You can customize the fillings based on whatever vegetables you have on hand
02 -
  • Dont skip squeezing the excess water from the cucumber or your tzatziki will separate and become watery within an hour
  • Letting the chicken rest for 5 minutes after grilling keeps all those juices inside instead of running onto your cutting board
  • Warm pitas are absolutely non negotiable cold pita bread will crack and fall apart when you try to fold it
03 -
  • Pound the chicken to even thickness before marinating so it cooks evenly and stays juicy
  • Brush the pitas with a little olive oil before warming for extra flavor and a subtle crispness

Go Back