Sep 03 2026
RestaurantsInternational Pocket CafeGrilled Chicken Kabob Wrap Recipe

Grilled Chicken Kabob Wrap Recipe

Time55m
Serves2

Marinated chicken, with choice of vegetables & sauces in a pita bread.

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Ingredients

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Chicken Marinade

Method

Chicken Marinade

  1. 1

    Prepare marinade

    In a medium bowl, combine 3 tbs olive oil, 3 tbs Greek yogurt, 2 tbs lemon juice, minced 3 garlic cloves, 1 tsp ground cumin, 1 tsp paprika, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Whisk until smooth.

  2. 2

    Cut and coat chicken

    Trim any fat from the 1 lb chicken breasts and cut into 1 to 1 1/4-inch cubes. Add the chicken pieces to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 4 hours. If using wooden skewers, soak them in water for 30 minutes before grilling.

Vegetables & Skewering

  1. 3

    Prep vegetables

    Meanwhile, cut 1/2 red bell pepper, 1/2 yellow bell pepper, and 1/2 red onion into pieces roughly the same size as the chicken (about 1-inch). Slice 1/2 zucchini into 1/2-inch half-moons. Keep 12 cherry tomatoes whole.

  2. 4

    Season vegetables

    Place the cut vegetables and tomatoes in a bowl. Drizzle with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper; toss to coat lightly.

  3. 5

    Assemble skewers

    Thread the marinated chicken and seasoned vegetables onto 6 skewers, leaving a little space between pieces for even cooking. Aim for 4–5 chicken pieces per skewer with vegetables interspersed. If using metal skewers, lightly oil them to prevent sticking.

Grilling & Finishing

  1. 6

    Preheat grill or broiler

    Preheat an outdoor grill to medium-high (about 400°F / 200°C) or set an indoor broiler to high with the rack 6 inches from the heat source. Lightly oil the grill grates or a sheet pan.

  2. 7

    Grill skewers

    Place the skewers on the preheated grill. Cook for 10–12 minutes, turning every 3–4 minutes, until chicken registers 165°F (74°C) and has golden char marks. If broiling, cook 8–10 minutes, turning once, watching carefully so vegetables don't burn.

  3. 8

    Rest and remove

    Transfer skewers to a cutting board and let rest 3–4 minutes. Remove chicken and vegetables from skewers and slice larger pieces into bite-size strips suitable for wrapping.

Assemble Wraps

  1. 9

    Warm pitas

    Warm 2 pita breads briefly on the grill or in a skillet for 30–60 seconds per side until pliable and lightly toasted.

  2. 10

    Spread sauces

    Open each warmed pita pocket or keep flat and spread 1 tbs hummus (optional) and 2 tbs tzatziki (or garlic sauce) inside each pita, leaving room for fillings.

  3. 11

    Fill and top

    Divide shredded lettuce (about 1/2 cup per wrap), sliced cucumber, the sliced grilled chicken and vegetables, and sprinkle 1 tbs crumbled feta (if using) into each pita. Squeeze a lemon wedge over the fillings to taste.

  4. 12

    Wrap and serve

    Fold or roll the pita into a wrap, securing with parchment or foil if desired. Serve immediately with extra sauce on the side.

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