Jul 13 2026
Restaurants›Martha's Exchange Restaurant & Brewery›Greek Pocket Recipe

Greek Pocket Recipe

Inspired by Martha's Exchange Restaurant & Brewery
Time1h 30m
Serves4

Your choice of Marinated Grilled Lamb or Marinated Grilled Chicken, Mixed Greens, Tomatoes, Kalamata Olives & Feta. Tzatziki & House-Made Mediterranean Feta Dressing on the side. Served on Pita Bread & With Your Choice of a Regular Side.

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Ingredients

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For the Marinated Grilled Lamb or Chicken

For the Salad

For the Tzatziki Sauce

For the House-Made Mediterranean Feta Dressing

For the Regular Side

Method

For the Marinated Grilled Lamb or Chicken

  1. 1

    Marinate the Meat

    In a bowl, combine olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper. Add the lamb or chicken breast and coat well. Cover and marinate in the refrigerator for at least 1 hour, ideally overnight.

  2. 2

    Grill the Meat

    Preheat the grill to medium-high heat. Remove the meat from the marinade and grill for about 6-8 minutes per side, or until fully cooked and internal temperature reaches 75°C (165°F for chicken or 63°C for lamb). Remove from grill and let rest for a few minutes before slicing.

For the Salad

  1. 3

    Prepare the Salad

    In a large bowl, combine mixed greens, diced tomatoes, sliced Kalamata olives, and crumbled feta cheese. Toss gently to mix.

  2. 4

    Assemble the Salad

    Serve the salad alongside the grilled meat in the pita or as a topping.

For the Tzatziki Sauce

  1. 5

    Make the Tzatziki

    In a bowl, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, and salt. Stir until well combined. Refrigerate for at least 30 minutes before serving.

For the House-Made Mediterranean Feta Dressing

  1. 6

    Prepare the Dressing

    In a blender, combine feta cheese, olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

For the Pita and Sides

  1. 7

    Warm the Pita

    Heat pita bread on the grill or in a dry skillet for 1-2 minutes on each side until warm and slightly toasted.

  2. 8

    Serve

    Place the sliced grilled meat on the warmed pita, top with the salad mixture, and serve with tzatziki and Mediterranean feta dressing on the side. Add your choice of a regular side.

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