I stole this recipe for Greek Grilled Chicken Pitas from a cookbook called Taste of Home: Backyard Barbecues who stole it from Blair Lonergan from Rochelle, VA. These tasty sandwiches start with grilled chicken. Balsamic vinaigrette is the only ingredient in the marinade for the chicken. While the chicken is marinating, the sandwich sauce is made with Greek yogurt, cucumber, red onion, parsley, lime juice, garlic, salt and pepper. After the chicken is grilled, it is sliced and served with sliced tomatoes, cucumbers, red onions and the yogurt sauce on pita or gyro bread. These sandwiches are another great reason to grill this summer, just make sure to have enough for everyone!
Start this recipe with marinating the chicken. Pour ½ cup balsamic vinaigrette into a plastic bag. Add 1 lb boneless, skinless chicken breasts and turn to coat. Refrigerate 4 hours or overnight.
While the chicken is marinating, make the sure. For the sauce you will need: 1 cup plain Greek yogurt, ½ cup cucumber, ¼ cup red onion, 1 tbsp minced fresh parsley, 1 tbsp lime juice, 1 garlic clove, ¼ tsp salt and ⅛ tsp pepper.
Finely chopped the cucumber and red onion. Then in a small bowl, combine sauce ingredients.
Mix well to combine, chill until serving.
Next slice tomatoes, onions and cucumbers and set aside.
Drain and discard marinade. Then moisten paper towel with cooking oil, using tongs rub oil on grill rack to lightly coat. Place the chicken on the grill.
Grill chicken, covered, over medium heat for 4-7 minutes until thermometer reads 165 F.
Next cut chicken into strips.
Spread the yogurt sauce on the pita or gyro bread, then add slice chicken.
Top with cucumber, tomatoes and onion.
If you liked the recipe the recipe for Greek Grilled Chicken Pitas you can try a more traditional recipe like Greek Chicken Gyros with Tzatziki.
Greek Grilled Chicken Pitas
Ingredients
- ½ cup balsamic vinaigrette
- 1 lb boneless, skinless chicken breasts
Cucumber sauce
- 1 cup plain Greek yogurt
- ½ cup finely diced cucumber
- ¼ cup finely chopped red onion
- 1 tbsp minced fresh parsley
- 1 tbsp lime juice
- 1 garlic clove minced
- ¼ tsp salt
- ⅛ tsp pepper
Pitas
- 8 pita pockets
- ½ cup sliced cucumber
- ½ cup grape tomatoes sliced
- ½ cup sliced red onion
- ½ cup crumbled feta cheese
Instructions
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Pour the vinaigrette into a plastic bag. Add the chicken and turn to coat. Refrigerate 4 hours or overnight.
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In a small bowl, combine sauce ingredients; chill until serving.
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Drain and discard marinade. Moisten paper towel with cooking oil, using tongs rub oil on grill rack to lightly coat. Grill chicken, covered, over medium heat or broil 4 inches from heat 4-7 minutes until thermometer reads 165 F.
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Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.
Recipe Notes
I add 1 ½ tsp fresh chopped dill to the sauce. Also I use gyro bread; it is next to the pita bread at my grocery store.