Flavor Packed Chicken Pitas (Printable Version)
Spiced Mediterranean chicken in warm pita with fresh veggies and creamy yogurt sauce.
# Ingredient List:
→ 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 - ½ tsp ground coriander
08 - ½ tsp chili powder
09 - Juice of 1 lemon
10 - 1 tsp salt
11 - ½ tsp 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 - ¼ cup fresh parsley, chopped
→ Sauce
17 - ½ cup Greek yogurt
18 - 1 tbsp tahini (optional)
19 - 1 tbsp lemon juice
20 - 1 small garlic clove, finely grated
21 - Salt and pepper to taste
→ Bread
22 - 4 pita breads, warmed
# How to Make:
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 pieces and toss thoroughly to coat evenly. Cover and marinate for at least 15 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.
02 - Heat a grill pan or 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 Greek yogurt, tahini if using, lemon juice, finely grated garlic, and salt and pepper to taste in a small bowl until smooth and well combined.
04 - Warm the pita breads and arrange on plates. Fill each pita with shredded lettuce, sliced chicken, halved cherry tomatoes, diced cucumber, sliced red onion, and chopped parsley. Drizzle generously with the yogurt sauce.
05 - Serve immediately while warm, accompanied by your choice of beverage.
# Expert Tips:
01 -
- The spice blend on that chicken is the kind of thing you will want to memorize and put on everything from roasted carrots to scrambled eggs.
- Everything comes together in about half an hour, which makes this one of those rare meals that feels special without demanding your entire evening.
02 -
- Do not skip the resting step for the chicken because cutting into it immediately means all the juices end up on your board instead of in your pita.
- Warming the pita bread is not optional since cold pita cracks and falls apart the moment you try to stuff it.
03 -
- If you want that authentic charred edge and have a gas stove, hold the marinated chicken over an open flame using tongs for thirty seconds per side before finishing it in the pan.
- A pinch of sumac sprinkled over the finished pita adds a tangy complexity that will make people ask what your secret is.