Trying to remember warm and sunny days with this dish tonight. There was a mention of snow in our weather forecast for tomorrow. Waiting impatiently for warmer days. When I would make this meal entirely on the grill (including pita bread), and all the veggies would come from my garden…

Greek Chicken Pita Pockets

Yields 8 servings


3 tablespoon olive oil

5 garlic cloves, minced

1 tablespoon dried oregano

Juice and zest of one medium lemon

Salt and pepper, to taste

700 grams (1.5 pounds) boneless skinless chicken tights

8 pieces of pita bread

Tzatziki sauce (recipe follows), crumbled Feta cheese, tomato, cucumber and red onion slices for serving


Make the marinade by combining the olive oil, garlic, oregano, and lemon juice and zest. Marinate the chicken for at least 30 minutes or overnight.

Remove chicken from the marinade. Brush the chicken with the marinade. Bake chicken on a baking rack at 190-degree Celsius (375-degree Fahrenheit) for about 35 minutes or until the instant-read thermometer registers 74-degree Celsius (165-degree Fahrenheit).

During warmer months, you may grill chicken instead of baking.

Once chicken is cool enough to handle, cut it into thin strips.

To assemble pita pockets, place a few slices of tomato, cucumber, and onion at the bottom of the pita. Top it with chicken, tzatziki sauce (recipe follows) and crumbled feta cheese.

Tzatziki Sauce

Yield: 12 (2-tablespoon) servings


1 cup Greek plain yogurt

½ English cucumber, grated and squeezed of excess moisture

1 large garlic clove, grated

¼ cup chopped dill

Salt and pepper, to taste


Mix all the ingredients in a medium bowl. It can be used as a sauce for meats or dip for vegetables, pita chips, etc.