Grilled Chicken Pitas

Prep Time: 35 min
Cook Time: 10 min
Serves: 4

These mouth-watering chicken pitas are perfect for lunch or dinner. Filled with fresh cucumber and tomato, they are satisfying and flavourful.


Grilled Chicken Pitas:

4 boneless, skinless chicken breast(s)
1 tsp (5 mL) oregano, dried
1 tsp (5 mL) dill, fresh, chopped
3 tbsp (45 mL) lemon juice
1 tbsp (15 mL) water
1 tsp (5 mL) vegetable oil
1 onion(s), large
2 plum tomatoes, chopped
1/2 cup (125 mL) English cucumber, chopped
4 pita breads


1 cup (250 mL) low-fat plain yogurt
2 tbsp (30 mL) dill, fresh, chopped
1 clove garlic, minced
1 tsp (5 mL) lemon juice
salt, to taste
pepper, to taste


Grilled Chicken Pitas

1 Slice chicken breasts lengthwise into ½ inch (1 cm) strips and place in a resealable plastic bag. Combine oregano, dill, lemon juice, water and vegetable oil and pour over chicken; close bag and turn it until all the strips are coated with the marinade. Let stand at room temperature for no longer than 30 minutes.
2 In the meantime, combine sauce ingredients and refrigerate until needed.
3 Preheat barbecue on medium heat. Thread chicken strips onto eight metal skewers; discard marinade. Grill skewers, with the lid down, for 5 minutes per side.
4 Cut onion into ½ inch (1 cm) slices and grill for a few minutes on each side. Remove from heat and cut slices into four.
5 Wrap pita breads in foil and warm on the grill. Arrange warm pitas on plates.
6 Spread yogurt sauce over pitas, top with tomatoes, cucumber, and grilled onions and two skewers of chicken. Fold the sides of the bread up, pull the skewers out of the chicken and eat the pita like a taco.
7 Serve with a Greek salad.