Greek Grilled Chicken Pita (Printable)

Marinated grilled chicken in warm pita with fresh vegetables and creamy tzatziki sauce

# What You'll Need:

→ For the 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

→ For the 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 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 ready to serve.
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 for 5 minutes, then slice into strips.
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. Fold or roll pitas and serve immediately.

# Expert Advice:

01 -
  • The marinade comes together in seconds but makes the chicken taste like it has been soaking up flavors all day
  • Everything can be prepped ahead so actual cooking time is faster than ordering takeout
02 -
  • Squeezing every drop of water from the grated cucumber is what separates restaurant style tzatziki from watery homemade versions
  • Letting the chicken rest before slicing keeps all those marinade juices inside the meat where they belong
03 -
  • A sprinkle of sumac over the finished pitas adds a tart citrusy brightness that tastes professionally done
  • Fresh mint leaves tucked into the pita add an unexpected pop of freshness that wakes up the whole dish

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