Flavor Packed Chicken Pitas (Printer-friendly)
Marinated chicken in warm pita with crisp vegetables and creamy yogurt sauce. Ready in 35 minutes.
# What You Need:
→ Chicken Marinade
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, sliced
02 - 2 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp ground coriander
08 - ½ tsp dried oregano
09 - ¼ tsp cayenne pepper (optional)
10 - 1 tsp salt
11 - ½ tsp black pepper
→ Pita and Salad
12 - 4 medium pita breads
13 - 1 cup cucumber, diced
14 - 1 cup cherry tomatoes, halved
15 - ½ small red onion, thinly sliced
16 - 1 cup romaine lettuce, shredded
→ Yogurt Sauce
17 - ¾ cup plain Greek yogurt
18 - 1 tbsp lemon juice
19 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
20 - 1 clove garlic, grated
21 - Salt and pepper, to taste
# How to Make It:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, smoked paprika, coriander, oregano, cayenne pepper, salt, and black pepper. Add the sliced chicken and toss until evenly coated. Cover and refrigerate for at least 15 minutes, or up to 8 hours for deeper flavor penetration.
02 - In a small bowl, combine the Greek yogurt, lemon juice, fresh dill, grated garlic, and season with salt and pepper to taste. Stir until smooth, then cover and refrigerate until ready to serve.
03 - Heat a grill pan or skillet over medium-high heat. Add the marinated chicken in an even layer and cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and lightly charred on the edges. Remove from heat and set aside.
04 - Warm each pita briefly in a dry skillet over medium heat for about 30 seconds per side, or microwave for 15 seconds until pliable.
05 - Open each warm pita and layer with shredded romaine lettuce, diced cucumber, halved cherry tomatoes, and sliced red onion. Top with the cooked chicken and drizzle generously with the prepared yogurt sauce.
06 - Serve the pitas immediately while warm. Offer extra lemon wedges on the side for squeezing over the filling.
# Expert Tips:
01 -
- The marinade doubles as a dressing for any leftover salad, so nothing goes to waste.
- That yogurt sauce is so good you will want to put it on everything from roasted potatoes to scrambled eggs.
02 -
- Do not crowd the pan or the chicken will steam instead of char, cook in batches if needed.
- Marinating longer than 8 hours can make the meat mushy because the lemon juice starts breaking down the proteins too aggressively.
03 -
- Slice the chicken against the grain before marinating so every piece is tender and absorbs maximum flavor.
- Pat the chicken dry before adding it to the marinade so the spices cling instead of sliding off.