Rating: 4.5 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This traditional Greek dish is even easy to make in a small galley-style kitchen. Grill marinated chicken and pile it into warm pita bread with yogurt sauce, vegetables, and feta cheese.

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Read the full recipe after the video.

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
1 hr 5 mins
total:
1 hr 40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak the bamboo skewers in water for 30 to 40 minutes.

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  • Place shredded cucumber in a fine mesh sieve and press out excess liquid; allow to drain for 15 minutes.

  • Combine yogurt, 2 cloves minced garlic, shredded cucumber, dill, salt, and pepper in a small bowl. Set aside in the refrigerator to chill.

  • Place chicken in a bowl and add the oregano, 2 cloves minced garlic, lemon juice, 2 tablespoons olive oil, salt, and pepper in a large bowl; stir thoroughly and set aside in the refrigerator to chill for 20 minutes.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Combine tomatoes, diced cucumber, onion, 2 tablespoons olive oil, salt, and pepper in a bowl. Toss to combine.

  • Skewer the marinated chicken.

  • Grill the chicken skewers, squeezing with juice from 1/2 a lemon while cooking, until browned and no longer pink inside, about 5 minutes on each side.

  • Heat the pita bread on the grill until warmed through, 1 to 2 minutes on each side. Top each heated pita bread round with chicken from 1 skewer, 1 to 2 spoonfuls of yogurt sauce, and tomato salad. Top with feta cheese slices.

Nutrition Facts

689 calories; protein 31.9g; carbohydrates 70.1g; fat 31g; cholesterol 76.7mg; sodium 944mg. Full Nutrition
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