Description
Juicy grilled chicken skewers marinated with lemon, garlic, and oregano, served in warm pita with tomatoes, red onion, and a cool yogurt cucumber dill sauce.
Ingredients
Scale
- 1.5 pounds boneless chicken thighs, cut into bite size pieces
- 3 tablespoons olive oil
- 3 tablespoons freshly squeezed lemon juice
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 soft pita breads
- 1 cup plain yogurt
- 1 medium cucumber, grated and lightly squeezed
- 1 tablespoon chopped dill
- 1/2 red onion, thinly sliced
- 2 medium tomatoes, sliced
- 1 whole lemon, cut into wedges
Instructions
- In a mixing bowl, whisk olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
- Add the chicken pieces and toss until fully coated. Marinate for at least 30 minutes.
- Preheat a grill pan or outdoor grill to medium high heat and lightly oil the surface.
- Thread the marinated chicken onto skewers, leaving small gaps between pieces.
- Grill for about 10 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
- While the chicken cooks, stir together plain yogurt, grated cucumber, and chopped dill to make the sauce.
- Warm the pita breads briefly, then assemble with grilled chicken, tomatoes, red onion, a spoonful of yogurt sauce, and a squeeze of lemon wedge.
Notes
- For deeper flavor, marinate the chicken up to 2 hours in the refrigerator.
- If using wooden skewers, soak them in water for 20 to 30 minutes so they do not burn.
- Squeeze the grated cucumber well so the sauce stays thick and creamy.
- Store leftover chicken and sauce separately for the best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 pita wrap with chicken and toppings
- Calories: 680 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 50 g
- Cholesterol: 160 mg