I love this recipe. I love how it is a whole meal wrapped in bread. It is messy and garlicky and finger-lickin’ good.
It is finally warming up enough that I don’t have to wear a coat to stoke the grill. It stays light late enough that I don’t need my headlamp to check on the meat. Springtime means Grilltime in these parts (well, our house at least). Last spring and summer, if we didn’t grill at least twice a week, we were disappointed in ourselves. Many times, rather than go out on a Saturday night, I’d say “Come on over! We’re grilling!” and my friends would bring beer and CSA veggies and whatever, and we’d grill and drink and sit around the firepit. That’s the stuff memories are made of.
So yeah, I love to grill.
But back to those pitas!
So the whole foundation of this recipe is the Tzatziki sauce. Until recently, the only option was to make your own. But in the last couple of years, I’ve started to see this stuff pop up next to the hummus or in the deli. But you know me: why would you pay all that extra money for an inferior product with added unnecessary ingredients? This sauce is seriously simple and requires only five ingredients. So put that tub back on the shelf.
I chose to make this recipe with chicken breast, but lamb or even steak (grass-fed organic, of course!) would be amazing, too. Once you’ve got your tzatziki made up (And the longer it sits, the better it will taste!), you will want to marinate the meat in some for at least an hour but ideally overnight. That yogurt is gonna tenderize and flavor that meat like you wouldn’t believe! From there, you just throw the chicken on the grill (whole breasts take about 10-12 minutes per side in at 350 degrees; lamb or beef will take less).
Throw the pitas on the grill for a minute or two per side to get them nice and toasty. I found 100% whole wheat pitas at Trader Joe’s; they contain only real-food ingredients and no chemical crap!
Top with lots of tzatziki sauce, tomatoes, cucumbers, lettuce, feta, olives, red onion whatever your heart desires.
And don’t forget the extra napkins.
Time: 10 minutes. Yield: About 2 cups.
- 1 cup yogurt (Greek or strained homemade)
- 1/2 cup hothouse cucumber, grated
- 1 clove garlic, minced
- 3 Tbsp. fresh lemon juice (half a large lemon)
- 1 Tbsp. fresh mint, dill, and/or parsley (reduce to 1 tsp. if using dried)
- Stir to combine all ingredients. Add salt and pepper to taste. Refridgerate for at least 30 minutes before serving (flavors will intensify with time).
(I told you it was easy.)
Greek Grilled Chicken
Active time: 30 minutes; Inactive time: 1-24 hours.
- 2 lbs boneless, skinless chicken breast (about 4 medium breasts) or other meat
- 1 cup tzatziki sauce
- 3 Tbsp. fresh lemon juice (the other half from making the sauce)
- Combine all ingredients in a plastic bag, massage sauce into meat. Marinate for 1-24 hours.
- Grill over medium heat for about 10-12 minutes per side (less for lamb or beef). No need to remove excess marinade before slapping on the grill.
- Let rest for 5 minutes before slicing.