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Stuffed Pita Pockets

Garlicky Chicken Stuffed Pita Pockets Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 3 tbsp olive oil, divided
  • 2 tbsp lemon juice
  • 4 garlic cloves, minced
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • ½ tsp salt, plus more for sauce
  • Fresh black pepper
  • 1 cup plain Greek yogurt
  • 2 tbsp chopped fresh dill
  • 4 large pita breads
  • 1 cup shredded iceberg or romaine lettuce
  • 1 medium tomato, diced
  • ½ English cucumber, diced
  • ¼ cup thinly sliced red onion

Method
 

  1. Cut chicken into 1-inch pieces. Mix 2 tbsp olive oil, lemon juice, half the garlic, oregano, cumin, ½ tsp salt, and pepper. Toss chicken in marinade and set aside 10 minutes.
  2. Stir yogurt, remaining garlic, dill, and a pinch of salt. Let sauce sit 5 minutes.
  3. Heat remaining 1 tbsp oil in a large skillet over medium-high. Sear chicken without moving for 3 minutes per side, until golden and cooked through.
  4. Warm pitas in a dry skillet over medium heat, about 30 seconds per side.
  5. Open pitas, layer in lettuce, cucumber, tomato, onion, chicken, and a spoonful of sauce. Serve right away.

Notes

Let the chicken marinate for at least 10 minutes, or up to 30 minutes if you have time, for deeper flavor. The yogurt sauce can be made a day ahead.