Mediterranean Grilled Chicken Pitas Recipe

35 minutes chicken recipes easy dinner ideas grilling recipes high protein meals summer recipes

This recipe was born out of one of those “what do I even make tonight?” kind of nights. I had some chicken, a few pitas, and a couple veggies in the fridge… and just started throwing things together.

Now? It’s become one of our most-loved dinners. The chicken is marinated in lemon, garlic, and herbs, grilled until juicy, and then tucked into warm pita bread with crunchy veggies and a dollop of tangy yogurt sauce. It’s fast, fresh, and tastes like something you’d order at your favorite café — only way easier.

Ingredients

For the Chicken Marinade:

1.5 lbs boneless, skinless chicken thighs
3 tbsp olive oil
Juice of 1 lemon
3 garlic cloves, minced
1 tsp dried oregano
¾ tsp salt
½ tsp black pepper

For Serving:

4 pita breads, warmed
1 cup chopped cucumber
1 cup chopped tomato
½ small red onion, thinly sliced
Fresh parsley or mint, for garnish

For the Yogurt Sauce:

1 cup plain Greek yogurt
1 tbsp lemon juice
1 garlic clove, finely minced
Salt to taste
Optional: 1 tbsp chopped mint or dill

Instructions

Marinate the chicken: In a large bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken and toss to coat. Cover and marinate for at least 30 minutes (or up to 6 hours in the fridge).
Preheat the grill to medium-high heat (around 400°F). Grill chicken for 5–6 minutes per side, or until cooked through and nicely charred. Let rest, then slice.
Mix the yogurt sauce: Combine all sauce ingredients in a small bowl. Adjust salt and lemon to taste.
Assemble the pitas: Layer sliced chicken, cucumbers, tomatoes, onion, and herbs into warm pita bread. Drizzle with yogurt sauce and serve.

Sarah’s Tips

Make it a bowl: Skip the pita and serve over rice or quinoa.
Want a shortcut? Use store-bought tzatziki in place of the yogurt sauce.
You can marinate the chicken in the morning and grill it fresh after work — dinner’s basically done.