Grilled Chicken Pita Recipe

1. Prepare and Marinate Chicken

If chicken breasts are thick, butterfly or pound to an even 1/2-inch thickness. In a bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic (or grated) from 2 cloves, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the chicken, turning to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours.

2. Grill Chicken

Preheat a grill or grill pan to medium-high (about 400°F/200°C). Oil the grates or pan lightly. Remove chicken from marinade and let excess drip off. Grill 3–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the chicken has nice char marks. Transfer to a cutting board and rest 5 minutes, then slice into thin strips or bite-size pieces.

3. While the chicken marinates or rests, make the sauce. Finely chop the mint leaves or pulse in a small food processor. In a bowl combine 1 cup plain Greek yogurt, 1/4 cup chopped mint, 1 tablespoon fresh lemon juice, 1 teaspoon olive oil, 1/2 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and taste; adjust seasoning with more lemon or salt as desired. Chill until ready to assemble.

4. Place thinly sliced shallot in a heatproof jar or bowl. In a small saucepan, bring 1/2 cup apple cider vinegar, 1/4 cup water, 1 teaspoon sugar, and 1/2 teaspoon salt to a simmer, stirring to dissolve sugar and salt. Pour the hot brine over the shallots, press to submerge, and let cool to room temperature (about 15–20 minutes). Refrigerate if making ahead. These are ready to use once cooled and slightly tangy.

5. Warm the pitas: brush both sides lightly with 1 teaspoon extra virgin olive oil and warm on the grill or in a skillet over medium heat 30–60 seconds per side until lightly charred and pliable. Alternatively, wrap in foil and heat in a 350°F oven for 5–8 minutes.

6. Dress the arugula: toss 2 cups arugula with a squeeze of one lemon wedge, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

7. Build the pitas: spread about 2–3 tablespoons of the mint yogurt sauce onto each warmed pita (reserve any extra sauce). Top with a small handful of dressed arugula, sliced grilled chicken (about half the cooked chicken per pita), 1/2 cup halved cherry tomatoes divided between pitas, a few tablespoons of pickled shallots, and about 1/4 cup crumbled feta per pita (adjust to taste).

8. Finish and serve: if desired, drizzle a little extra virgin olive oil over each pita and squeeze remaining lemon wedge over top. Serve immediately while warm.