Greek bbq chicken pittas

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    Greek bbq chicken pittas

    Greek bbq chicken pittas


    508 people made this

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

    Serves: 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

    Prep: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.

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    Reviews in English (552)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)

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