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Greek bbq chicken pittas recipe

Greek bbq chicken pittas recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • BBQ chicken
  • BBQ chicken breasts

These BBQ chicken pitta wraps will be a hit at any party. Serve with tzatziki sauce and crumbled feta for a fabulous meal.

509 people made this

IngredientsServes: 4

  • Souvlaki marinade
  • 180ml balsamic vinaigrette salad dressing
  • 3 tablespoons lemon juice
  • 1 tablespoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 4 skinless, boneless chicken breast fillets
  • Tzatziki sauce
  • 70g seeded, grated cucumber
  • 1 teaspoon sea salt
  • 225g natural yoghurt
  • 4 tablespoons soured cream
  • 1 tablespoon lemon juice
  • 1/2 tablespoon rice vinegar
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon dried Mediterranean herbs
  • sea salt to taste
  • freshly ground black pepper to taste
  • 4 large pitta breads
  • 1 heart of romaine lettuce, shredded
  • 1 red onion, thinly sliced
  • 1 tomato, halved and sliced
  • 70g Kalamata olives
  • 100g hot green peppers
  • 225g crumbled feta cheese

MethodPrep:30min ›Cook:20min ›Extra time:1hr marinating › Ready in:1hr50min

  1. In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
  2. Preheat an outdoor BBQ for high heat.
  3. Toss the grated cucumber with 1 teaspoon sea salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yoghurt, soured cream, 1 tablespoon lemon juice, rice vinegar and olive oil. Season with garlic, fresh dill and dried herbs. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with salt and pepper. Refrigerate until ready to use.
  4. Remove chicken from marinade and place on prepared BBQ. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
  5. Place pitta rounds on the BBQ, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pitta, sliced chicken, lettuce, onion, tomato, olives and hot peppers on a serving platter. Serve tzatziki and feta cheese in separate bowls on the side. Stuff pitta pockets with chicken and toppings to serve.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(570)

Reviews in English (389)

by Saveur

We loved this recipe! It's a Friday night tradition for my husband and I to go to our favorite Greek joint and have gyros, but freezing temps this evening so I decided to make these at home. Delicious! The sauce was excellent, I would recommend adding more lemon, greek seasoning, and dill. I doubled the garlic as well. I used 2/3 cup balsamic and 1/3 cup olive oil in place of the vinegrette. No grilling tonight, so I baked the chicken with some marinade for 45 minutes at 350 degrees. Perfect! Thanks for sharing.-02 Feb 2007

by Mary

Excellent. I made this in the winter so we didn't use the grill. I broied the chicken 8 min on each side. I used light sour cream and nonfat yogurt and the Tzatziki turned out fantastic and healthy. My husband loved it, I loved it. Definitely buy thick, quality pita. My store was limited and the pita fell apart a bit, but it didn't take away from the taste.-21 Feb 2007

by Katie Poppy

This had fantastic flavor and really hit spot. Reminded me of my husband and I's favorite college Pita haunt.As to the people confused by the recipe's chicken marinade make sure you are using a balsamic vinegrette as specified instead of straight balsamic vinegar, 2 TOTALLY different things. Vinegrette is a salad dressing made with equal parts or slightly more Olive Oil to balsamic in addition to garlic, herbs, etc..The recipe is just fine as written!Thank you for the walk down memory lane!-01 Sep 2008


To make the labneh, line a colander or sieve with a double layer of cheesecloth or muslin and place over a bowl small enough to fit in your fridge. Pour in the yogurt and add ½ tsp salt. Wrap the cloth around it and tie into a bunch, then leave to strain, preferably overnight, until much thicker, but still creamy.

Put the chicken thighs in a large food bag or bowl and season well. Whisk the lemon juice and oil together then add the garlic, spices and bay leaves. Mix thoroughly and pour over the chicken, rubbing in using your hands. If you prefer to keep your hands clean and you are using a bag, seal it first, then massage from the outside.

Leave to marinade in the fridge, covered for at least 2 hours, but preferably overnight. Allow the chicken to come to room temperature before cooking.

To cook the chicken, heat a grill or griddle pan and scrape off any excess marinade from the chicken. Over a medium heat, grill or griddle the chicken, turning frequently, for around 20-25 minutes, or until cooked through. Remove from the barbecue and leave to rest for a few minutes, before slicing up and serving with the labneh.


Greek Grilled Chicken Pitas

These fresh and flavorful Greek grilled chicken pitas are stuffed to the max. This is a easy recipe perfect for weeknight dinners!

Raise your hand if you LOVE Greek food! I do! When we lived in Utah there were a few really good Greek places we frequented. I was always a fan of the chicken gyros and the giant salads. These pitas are a combo of the two. They’re stuffed with grilled chicken, romaine, tomato, cucumber, onion, tzatziki, crispy chickpeas, and of course, feta. If it were up to me, I’d make these for dinner every night of the week!!

I know what you’re thinking. What’s so special about these? Everything… but more specifically, the chicken. It’s marinated in a blend of oil, yogurt, lemon, aromatics, and seasonings. Then it gets grilled just like it does at a restaurant. You can use an indoor grill like myself, or an outdoor grill if that’s something you have. Either works!

While the chicken marinates/cooks, you’ll want to prep the toppings (or fillings). Like I mentioned above, these are stuffed with a variety of delicious things, pick and choose what suits your tastes. If you love hummus and pepperoncinis, feel free to add some of those ingredients too. When the chicken is done, add everything and wrap the up.

We served ours with hummus and pita chips, however, you could also serve them with yellow rice or french fries too. These are a fresh and flavorful dinner idea, and would be especially great during the summer months if you have an outdoor grill to cook the chicken on. They’re my latest obsession and I think they’ll become yours too!


  • 4 Greek-style pocketless pitas
  • 1 pound Halloumi cheese, sliced 1/4 inch thick
  • 2 plum tomatoes, sliced crosswise 1/4 inch thick
  • 1 small red onion, thinly sliced
  • 1 small head red leaf lettuce, rinsed and dried
  • 1 cup Tzatziki
  • Type of fire:Direct
  • Grill heat:medium-high

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place pita on grill and cook until warm and pliable, about 30 seconds per side. Remove pita from grill.

Grill cheese until well browned on both sides, 1-2 minutes per side.

Transfer cheese to warmed pita and top with tomato slices, red onion, lettuce, and tzatziki. Serve immediately.


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A summery way to serve chicken, Sabrina Ghayour’s Seville-inspired dish calls for smoked sweet paprika, cumin seeds and oranges three ways: juiced, zested and in wedges.

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Greek Chicken with Spaghetti Squash Primavera

The best ever Greek recipe with breasts bone and baked squash with lots of veggies. This recipe makes five servings per week. This meal prep.

This recipe is organic food, milk free, gluten free, / Low Carb, paleo, weight loss / low-cal.

It is because you use boneless breasts that you continue to make dry and overcooked breasts. This recipe has juicy bone-in breasts thrown into the best Greek marinade. Baking the on the bone will give additional humidity, flavor and avoid overcooking.

You will need 5 bones in breasts for this meal preparation recipe and you will roast them in 400 ° F oven for only 45–45 minutes, or until the internal temperature is 155 ° C. If the is taken from the oven, it is cooking further 5 degrees to 160 degrees (also known as heat-travel). It refers to all proteins except fish. Make sure that you check out my other meal preparation recettes that contain spaghetti squash, such as this crème pesto and meal prep.

Greek Chicken Marinade

You need olive oil, dried oregano, plenty of citrus juice, and grated garlic in Greek marinade form. For this Greek marinade the bones of the breasts are moisturized, which in the fragrance department appear to require a lot of affection. The Greek Marinade can be sprayed on the for up to 2 hours but the juice starts to become mushy.

Before baking in the oven, make sure that the breasts are at room temperature. Cold will cook it uniformly in a hot oven, making the texture difficult.

How Long Does Chicken Meal Prep Last

The breasts are then cooked in the bone for 5 days in the refrigerator or for 2-3 months they can be frozen. The main thing is how you heat up the meal because breasts can get dry quickly. The ideal technique is to reheat for 8-10 minutes in a 350 degree F oven. It helps to keep it moist if you drizzle any olive oil.

Can I Reheat Meal Prep Containers In The Microwave

Sure, in the microwave you can reheat food, but you must cover the pack with a towel of wet paper to ensure that you do not over-heat. The chicken's going to dry otherwise. In 30 seconds, try reheating in the medium atmosphere. The microwave is really quick for the breast to dry out.

Greek Chicken with Baked Spaghetti Squash

Bone roasted on a tangy Greek marinade coating the chicken's breasts and eaten with a lot of veggie and fried spaghetti squash.


  • 4 skinless chicken breasts (600g/1lb 5oz total weight), cut into chunks
  • 200ml/7fl oz fat-free Greek-style yoghurt
  • 2 tbsp tandoori curry powder or medium curry powder
  • 1 tsp grated garlic
  • 1 tsp grated fresh root ginger
  • 1 lime, juice only
  • 4 tomatoes, quartered
  • chopped cucumber, mint and red onion salad, to serve
  • wholemeal chappatis or pitta bread, to serve

Preheat the grill to high. Put the chicken in a large bowl.

Mix together the yoghurt, curry powder, garlic, ginger and lime juice. Season with salt and pepper, then spoon over the chicken and mix well.

Thread the chicken and tomatoes alternately onto metal skewers and place under the grill for 6–8 minutes, turning once, halfway through cooking or until lightly charred at the edges and cooked through.

Serve with the chopped cucumber, mint and red onion salad and pitta bread.


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Method

Lightly bash out a couple of chicken breasts, rub in a little oil and dust with Jamaican Jerk Spice Rub (about 10grams per breast should do it). With a little oil in a non stick hot pan, lay the chicken in and fry until golden and the juices of the chicken run clear. Depending on the thickness this should just be a few minutes each side.

Serve inside pittas or flat bread with salad and drizzled with our Pineapple Express Hot Sauce for that fruity kick. If things are a little spicy for you, cool it down with a little yogurt and enjoy with some buttered corn on the cob on the side.

Our Jamaican Jerk Spice Rub also works great on pork steaks, lamb and even in falafel.


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