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Chicken Pita Recipe

Name: Gyro 101 - Scottsdales Chicken Pita Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb boneless skinless chicken thighs; 2 tbsp olive oil; 2 tbsp plain yogurt; 1 tbsp lemon juice; 3 count garlic cloves, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp black pepper; 4 count pita breads (6-inch or 8-inch); 1 count tomato, thinly sliced; 1 count small cucumber, thinly sliced or diced; 0.5 count red onion, thinly sliced; 2 cups shredded lettuce (romaine or iceberg); 0.5 cups feta cheese, crumbled; 1 tsp extra virgin olive oil; 2 count lemon wedges; 1 cup plain Greek yogurt; 0.5 cup cucumber, grated and drained; 1 count garlic clove, minced; 1 tbsp fresh dill, chopped (or 1 tsp dried); 1 tsp lemon juice; 1 tsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Gyro 101 - Scottsdale

Time45m

Serves4

Make Chicken Pita Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Chicken

1 lb boneless skinless chicken thighs

2 tbsp olive oil

2 tbsp plain yogurt

1 tbsp ReaLemon lemon juice

3 count Garlic cloves, minced

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Smoked paprika

1 tsp Dried oregano

1 tsp kosher salt

1/2 tsp black pepper

Pita & Toppings

4 count pita breads (6-inch or 8-inch)

1 count tomato, thinly sliced

1 count small cucumber, thinly sliced or diced

1/2 count Red onion, thinly sliced

2 cups shredded lettuce (romaine or iceberg)

1/2 cups Feta cheese, crumbled

1 tsp extra virgin olive oil

2 count lemon wedges

Tzatziki (Quick Sauce)

1 cup plain Greek yogurt

1/2 cup cucumber, grated and drained

1 count garlic clove, minced

1 tbsp fresh dill, chopped (or 1 tsp dried)

1 tsp ReaLemon lemon juice

1 tsp olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Marinated Chicken

Prepare marinade

In a medium bowl combine 2 tbsp olive oil, 2 tbsp plain yogurt, 1 tbsp lemon juice, minced garlic (3 cloves), 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until smooth.

Marinate chicken

Trim excess fat from 1 lb chicken thighs and pat dry. Add chicken to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 6 hours (for best flavor, marinate 2–4 hours).

Cook chicken

Heat a large skillet over medium-high heat and add a thin film of oil or spray. When hot, add the marinated chicken in a single layer (work in batches if needed). Cook for 4–5 minutes per side until well browned and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice thinly or chop into bite-sized pieces.

Tzatziki (Quick Sauce)

Prepare cucumber

Grate 1/2 cup cucumber (about half a small cucumber). Place grated cucumber in a clean kitchen towel or paper towels and squeeze out as much liquid as possible to avoid watery sauce.

Mix tzatziki

In a bowl combine 1 cup plain Greek yogurt, the drained grated cucumber, 1 minced garlic clove, 1 tbsp chopped fresh dill (or 1 tsp dried), 1 tsp lemon juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust seasoning. Chill while chicken cooks.

Pita & Assembly

Prepare vegetables

Thinly slice 1 tomato, 1 small cucumber (if not used for tzatziki), and 1/2 red onion. Shred about 2 cups lettuce. Drizzle the sliced tomato and cucumber lightly with 1 tsp extra virgin olive oil and a squeeze of lemon if desired; season lightly with salt.

Warm pitas

Warm 4 pita breads by wrapping them in foil and heating in a 350°F (175°C) oven for 5–7 minutes, or toast briefly in a dry skillet for 30–60 seconds per side until pliable and lightly browned.

Assemble pitas

Open each warmed pita pocket or fold flatbread. Spread 2–3 tbsp of tzatziki inside each pita. Add a layer of shredded lettuce, then 3–4 oz (about 1/4 lb) of sliced cooked chicken per pita (divide chicken evenly). Top with sliced tomato, cucumber, red onion, and a sprinkle of 2 tbsp crumbled feta per two pitas (about 1/2 cup total). Finish with a squeeze of lemon wedge and a light crack of black pepper.

Serve

Serve immediately while chicken is warm. Offer extra tzatziki, lemon wedges, and hot sauce on the side.