Greek Chicken Pitas
Lemon-oregano chicken with cucumber, tomato, and tzatziki in pita
Chicken is marinated in yogurt, lemon, and oregano, grilled, and tucked into warm pita with cucumber, tomato, red onion, and tzatziki. Open-faced on the line so chicken, pita, and tzatziki are visible before folding.
Why crews like it: Lighter than a burger run but still filling. Greek bowls exist in the catalog; pitas are the handheld version crews can eat walking to the rig. Feta at the line is optional but popular.
480Cal
40gProtein
44gCarbs
14gFat
Ingredients
- 3 lb boneless, skinless chicken breasts
- 1 cup plain Greek yogurt
- 0.25 cup lemon juice
- 2 tsp dried oregano
- 4 count garlic cloves
- 10 count pita breads
- 1 count English cucumber
- 3 large tomatoes
- 0.5 cup red onion
- 2 cups tzatziki
- 1 cup crumbled feta
Instructions
- Marinate chicken: Combine yogurt, lemon juice, oregano, garlic, salt, and pepper. Coat chicken and refrigerate at least 2 hours. Remove 30 minutes before grilling if time allows.
- Grill chicken: Grill over medium-high until 160°F, 5–7 minutes per side. Rest 5 minutes and slice into strips. Chicken should taste lemon-herb bright, not warm-spice shawarma.
- Prep vegetables and warm pita: Dice cucumber and tomato; salt lightly and drain on paper towels. Warm pita wrapped in foil in a 300°F oven 8 minutes. Target oven/smoker temperature: 300°F.
- Fill pitas for the line: Spread tzatziki inside each pita. Add chicken, cucumber, tomato, and onion. Crumble feta if using. Leave pitas open on trays so the crew sees Greek build before folding.
- Fold and hold: Fold pitas and wrap in foil. Hold at 200°F up to 20 minutes. Suggested sides: Greek salad or lemon potatoes if you have oven space.
Tonight's spread
- Greek pitas with simple orzo or rice
- Lemon wedges at the line
Hall tips
- English cucumber has fewer seeds and keeps pitas from going soggy.
- If pita tears, serve as a chicken-tzatziki plate with pita on the side.
- Do not swap in shawarma marinade — crews should taste the difference from shawarma pitas on the same menu cycle.
Meal prep
Marinate chicken at least 2 hours or overnight. Make tzatziki the day before. Warm pita in foil packets. Assemble open on sheet pans for speed, then fold for eating.
Leftovers
- Chicken on a salad with remaining tzatziki
- Pita chips from extra bread
- Grill or grill pan
- Mixing bowls
- Foil
- Thermometer