English30 min

Greek chicken pitas

Name: Greek chicken pitas
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Greek
Ingredients: 1.5 lb chicken thigh; 1 cup greek yogurt; 1 lemon; 3 cloves garlic; 2 tsp dried oregano; 1 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper; 1 cucumber; 2 tomatoes; 0.5 red onions; 8 pitas; 4 oz feta

Seared chicken thighs in pita, with cucumber, tomato, and a yogurt sauce. Four plates.

Dinner Family dinner WeeknightNo cookStovetop

SomaFM

Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.

Prep15 min

Ingredients13

Cook15 min

servings

Cup math

1 cup16 tbsp · 48 tsp · 237 ml
1 tbsp3 tsp · 15 ml
1 tsp5 ml
1 lb16 oz · 454 g
1 oz28 g
1 L1000 ml · 4.2 cups
1 kg1000 g · 2.2 lb
1 pint2 cups · 473 ml
1 quart4 cups · 946 ml
1 gallon4 quarts · 16 cups · 3.8 L
1 stick butter1/2 cup · 8 tbsp · 113 g

Per serving

833

Calories

3,333 kcal in this batch

Protein

64.1 g

Fat

28.1 g

Carbs

80.1 g

Per serving stays put. Amounts follow the headcount.

Ingredients

Store list13

Check what you already have. Copy, download, or email the rest.

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Substitutes

lemon
Lime · 1:1. Same acid, a different perfume.
Vinegar · half as much. Add it at the end. It is sharper than lemon.
garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
red onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.

Method

1
Cut the chicken into strips. Toss it with half the yogurt, the juice of half the lemon, the garlic, the oregano, half the salt, and the pepper. Rest 15 minutes.
2
Stir the rest of the yogurt with the rest of the lemon juice and a pinch of the salt. That is the sauce. Do not heat it.
3
Heat the oil in a wide skillet until it shimmers. Sear the chicken in two batches, about 4 minutes, until it is browned and cooked through. Take it out.
4
Chop the cucumber, the tomato, and the onion.
5
Warm the pitas in a dry pan, about 20 seconds a side.
6
Fill each pita with chicken, cucumber, tomato, and onion. Spoon the sauce over them.
7
Crumble the feta on top.

Cook's notes

This is a skillet, not a rotisserie. Thighs stay juicy. Breast dries out. Do not cook the yogurt sauce or it splits. Warm the pita or it cracks when you fold it. Salt the chicken, not a bottled gyro seasoning. Crumble the feta at the end so it stays in pieces.

My notes

Only you can see these. A reminder to add lemon, or hold the chile.

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