Greek Chicken Pitas

Here we go again with this summer heat wave! If you're like me you're probably in a constant state of trying to keep cool at all costs. Cold showers at night? YUP. Wearing dresses to work on the daily? Oh yeah. Sticking my head in the freezer like a weirdo? Mmmhmm. Hey, whatever it takes, right??

But what's even higher on the priority list for me when it comes to keeping things cool as a cucumber is what's on the menu for dinner. I pretty much live by a golden rule that when the temperature rises about 75 degrees (aka my boiling point) dinners must be kept easy, quick, light and, most importantly, out of the oven. Because when it's too hot to move, let alone cook, the last thing I feel like doing is turning up the heat. 

My new favorite meal for hot summer nights that checks these boxes and more is my Greek-inspired chicken pitas. What I love about these pitas first and foremost is how little effort they require. Lemon juice, lots of fresh garlic, olive oil and oregano create the simple yet flavorful chicken marinade in a matter of minutes. Then its up to the grill to do the rest of the work. 

After the chicken gets charred and juicy on the grill, it's assembly time! I load my pitas with a healthy handful of peppery arugula, diced heirloom tomatoes, sharp red onion, lots of feta cheese and garlic sauce. The end product is a colorful, vibrant hand-held meal that's chock full of fresh and light summery flavors. It's practically the poster child of summer meals it's so perfect. 

So before you even think about turning on that oven, think again and whip up these Greek chicken pitas that are sure to help you beat the heat and please the tum in one fell swoop. 

Pro tip: make it a complete meal with my sweet and sour dill cucumber salad!

Greek Chicken Pitas

Serves 4-6


  • 1 pound chicken breasts, cut into 1 inch pieces
  • Juice of two lemons
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano or 1/4 cup fresh oregano, chopped
  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper

For assembly: 

  • Pitas
  • Arugula
  • Feta
  • Red onion slices
  • Diced heirloom tomato
  • Garlic sauce, like dis stuff or combine Greek yogurt with fresh garlic and lemon juice for a similar creamy condiment


Soak wooden skewers in water for at least an hour before use. Meanwhile, combine lemon juice, garlic, oregano salt and pepper in a liquid measuring cup. Slowly stream in olive oil and whisk to emulsify. Pour over chicken in a shallow dish or Ziploc bag. Refrigerate and let marinate for at least 30 minutes. 

Place about 6 pieces of chicken on each skewer, bunching them fairly close together to help maintain moisture. Grill skewers over medium high heat for about 10 minutes, flipping every 2 minutes. Remove from grill and let rest. Build your pitas starting with garlic sauce, if you have it, a healthy handful of arugula, chicken pieces from one skewer, tomatoes, red onion and lots of crumbled feta cheese. Enjoy! 

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