Flavor Packed Chicken Pitas (Print Version)
Spiced Mediterranean chicken in warm pita with fresh 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 - ½ tsp ground coriander
08 - ½ tsp chili powder
09 - 1 lemon, juiced
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 It:
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 up to 2 hours refrigerated.
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, salt, and pepper in a small bowl until smooth. Adjust seasoning to taste.
04 - Warm the pita breads and arrange on plates. Fill each pita with a layer of shredded lettuce, sliced chicken, halved cherry tomatoes, diced cucumber, red onion, and chopped parsley. Drizzle generously with the yogurt sauce.
05 - Serve immediately while warm. Pair with a crisp white wine or sparkling water with lemon for a refreshing accompaniment.
# Expert Advice:
01 -
- The marinade doubles as a flavor bomb for almost any protein, so you will want to memorize it.
- Everything cooks in one pan and assembles in minutes, which means less washing up and more eating.
02 -
- Do not skip the resting step after cooking, slicing too early lets all the juices run out and the chicken dries up.
- The marinade needs at least 15 minutes but 2 hours in the fridge transforms the flavor entirely.
03 -
- Crowd the pan when cooking the chicken because a full pan steams slightly and stays juicier than a half empty one.
- Double the sauce every single time because you will run out and end up wishing you had more.