Grilled Chicken Kabob Wrap * Recipe
Marinated chicken, with choice of vegetables & sauces in a pita bread.
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Ingredients
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Marinated Chicken
Vegetables & Add-ins (choose or use all)
Sauces & Toppings
Skewers & Tools
Method
Marinated Chicken
- 1
Prep chicken
Trim fat from chicken breasts and cut into 1 to 1.25-inch cubes for even cooking (about 24–30 pieces per pound).
- 2
Make marinade
In a mixing bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic (use a garlic press or finely mince), smoked paprika, ground cumin, dried oregano, kosher salt, black pepper, and red pepper flakes if using. Taste and adjust salt or lemon as desired.
- 3
Marinate
Add the chicken pieces to the marinade, stir to coat thoroughly, cover and refrigerate for at least 1 hour and up to 8 hours. If short on time, 30 minutes will still add flavor.
- 4
Thread on skewers (if using)
If using skewers, soak wooden skewers in water for 30 minutes to prevent burning. Thread marinated chicken onto skewers, leaving a little space between pieces for even heat circulation. Reserve excess marinade for basting if desired.
Vegetables & Assembly Prep
- 5
Prep vegetables
Cut red bell pepper into 1-inch squares, peel and cut red onion into wedges about 1-inch thick, slice zucchini into 1/2-inch thick half-moons. Leave cherry tomatoes whole.
- 6
Season vegetables
Toss prepared vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 7
Thread vegetables
If grilling with chicken on the same skewers, alternate vegetables and chicken pieces, making sure similar-size items are grouped to cook evenly. Or thread vegetables separately onto skewers for easier removal.
Grilling & Cooking
- 8
- 9
Grill kabobs
Place chicken and vegetable skewers on the grill. Cook for 10–12 minutes total, turning every 2–3 minutes so all sides brown evenly. Chicken should reach an internal temperature of 165°F (74°C). Vegetables should be tender-crisp with char marks. If pieces are small, check earlier to avoid overcooking.
- 10
Rest
Remove skewers from heat and let rest 3–5 minutes. If using wooden skewers, be careful when handling hot wood.
- 11
Remove from skewers
Slide chicken and vegetables off the skewers into a bowl or plate for assembling wraps.
Wrap Assembly & Serving
- 12
- 13
Assemble wraps
Lay one warmed pita on a work surface. Spread about 1–2 tablespoons tzatziki down the center. Place a lettuce leaf, then arrange 4–6 pieces of grilled chicken and a portion of grilled vegetables on top. Spoon a little extra sauce, a sprinkle of crumbled feta (if using) and chopped parsley. Add a dash of hot sauce if desired and a squeeze of lemon wedge.
- 14
Fold and serve
Fold the bottom of the pita up and roll or fold sides over to make a wrap. Serve immediately with extra sauce on the side.