A fun addition to your summer grilling repertoire! Juicy Greek chicken piled on soft pita with veggies and slathered in a refreshing yogurt tzatziki. It's a whole meal in a wrap.
Prep Time30mins
Cook Time15mins
Marinate Time3hrs
Total Time3hrs45mins
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean
Servings: 4
Author: Mandy Jackson
Ingredients
For the Chicken
1/4cupplain yogurt
Juice of 1 lemon
1tablespoonolive oil
1tablespoonred wine vinegar
3large garlic cloves,minced
1 1/2tablespoonsdried oregano
1teaspoonsalt
1teaspoonblack pepper
2poundsboneless, skinless chicken breasts
For Serving
Pitas, tomato, red onion, cucumber, spinach, tzatziki (recipe follows)
For the Tzatziki
1/2a large cucumber
1/2cupplain yogurt
1teaspoonfresh lemon juice
1teaspoonolive oil
1smallgarlic clove,minced
1/8teaspoonsalt
Pinch of black pepper
Directions
For the Chicken
Combine yogurt, lemon juice, olive oil, vinegar, garlic, oregano, salt, and pepper in a plastic freezer bag. Add chicken and turn to coat. Marinate for at least 2 hours - up to 24. Remove chicken from marinade and place on a hot grill. Cook 5-7 minute per side, or until cooked through to 165 degrees. Remove and tent with foil. Rest for 5 minutes, then slice thinly. Serve on pita with tomato, red onion, cucumber, spinach, and tzatziki.
For the Tzatziki
Halve the cucumber lengthwise. Scrape out and discard the seeds. Grate with a box grater on top of paper towels. Gather up the towels and gently squeeze the shredded cucumber to remove excess liquid. Transfer cucumber to a bowl and combine with remaining ingredients. Adjust seasoning to taste. Chill for at least 15 minutes prior to serving.
Notes
This will make just about the right amount of tzatziki sauce for the gyros - you can easily double or triple the recipe if you want some as an appetizer! Any leftovers can be kept in an airtight container in the fridge for up to 2 days.
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