Mediterranean
Yogurt-Marinated Chicken Pitas
Chicken sits in garlicky yogurt for a short time, then sears and goes into pitas with cucumber and tomato. The marinade is the sauce.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Yogurt is marinade and sauce.
- Pitas make it a handheld dinner.
- Cucumber and tomato are the fresh part.
- It is high protein from the chicken.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Stir the yogurt, garlic, salt, and cumin. Toss with the chicken and let it sit 10 minutes.
- 2
Heat the oil in a skillet over medium-high.
- 3
Cook the chicken until browned and the largest piece is 165°F, about 5 minutes.
- 4
Warm the pitas in a dry skillet, about 20 seconds per side.
- 5
Fill them with chicken, cucumber, and tomato.
- 6
Spoon any remaining yogurt over the top.
Pro tips
- Yogurt can stick and brown fast. Medium-high, not screaming hot.
- Slice the chicken so it cooks through before the outside burns.
- Pitas tear if they are cold. Warm them.
Easy substitutions
- Pita
- Flatbread
- Cumin
- Oregano
- Greek yogurt
- Plain regular yogurt, a bit looser
Storage and reheating
Storage
Refrigerate the chicken up to 3 days. Pitas stay in the bag.
Reheating
Warm the chicken in a skillet. Do not microwave the pita until it is tough.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 420
- Protein
- 36 g
- Carbs
- 38 g
- Fat
- 12 g
- Fiber
- 3 g
Moderate · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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