Mediterranean Chicken Pitas (Printable)
Spiced grilled chicken in warm pita with crisp veggies and creamy yogurt sauce.
# What You’ll Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken thighs or breasts
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 tsp paprika
05 - 1 tsp ground cumin
06 - 1 tsp dried oregano
07 - 1/2 tsp ground coriander
08 - 1/2 tsp chili powder
09 - Juice of 1 lemon
10 - 1 tsp kosher salt
11 - 1/2 tsp freshly ground black pepper
→ Toppings
12 - 1 small red onion, thinly sliced
13 - 1 cup cherry tomatoes, halved
14 - 1 cucumber, diced
15 - 1 cup shredded lettuce
16 - 1/4 cup fresh parsley, chopped
→ Sauce
17 - 1/2 cup Greek yogurt
18 - 1 tbsp tahini (optional)
19 - 1 tbsp fresh lemon juice
20 - 1 small garlic clove, finely grated
21 - Salt and pepper to taste
→ Bread
22 - 4 pita breads, warmed
# Directions:
01 - In a large bowl, combine olive oil, minced garlic, paprika, cumin, oregano, coriander, chili powder, lemon juice, salt, and black pepper. Add the chicken and toss thoroughly to coat evenly. Cover and marinate for at least 15 minutes at room temperature, or refrigerate up to 2 hours for deeper flavor.
02 - Heat a grill pan or large skillet over medium-high heat. Cook the marinated chicken for 6 to 7 minutes per side until fully cooked through with a golden char. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
03 - While the chicken rests, whisk together the Greek yogurt, tahini if using, lemon juice, grated garlic, and season with salt and pepper in a small bowl until smooth and well combined.
04 - Warm the pita breads and lay them open on plates. Layer each with shredded lettuce, sliced chicken, halved cherry tomatoes, diced cucumber, red onion slices, and chopped parsley. Drizzle generously with the yogurt sauce.
05 - Serve the filled pitas immediately while warm. Pair with a crisp white wine or sparkling water with a wedge of lemon.
# Expert Suggestions:
01 -
- The marinade doubles as a seasoning trick that works on practically any protein you have on hand.
- Everything cooks in one pan and the sauce comes together in about sixty seconds flat.
- It tastes like something you would order at a restaurant but costs a fraction and takes half the time.
02 -
- Do not rush the pan preheating because a pan that is not hot enough will steam the chicken instead of charring it and you will lose that smoky flavor.
- Letting the chicken rest before slicing keeps all the juices inside the meat where they belong rather than running all over your cutting board.
03 -
- Pat the chicken dry before marinating so the spices adhere directly to the meat instead of sliding off in excess moisture.
- Use chicken thighs if you want guaranteed juiciness because they are far more forgiving than breasts if you accidentally overcook them by a minute or two.