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Grilled Marinated Chicken Pita


My kids basically adore anything you can stuff in a pita, or dip a pita in (we go through hummus over here – like there is no tomorrow). They LOVE pitas. Anyhow, by the helpful tip of my husband’s barber (whose relatives own a Middle Eastern restaurant we love) shared that they sell the delicious house made pitas in packages that can be bought in their adjoining specialty store. My husband and I made a special lunch trip over the next day (believe me he did not have to twist my arm to accompany him, because I am addicted to their chicken shawarma) and we ended up leaving with two stacks of pitas. The first meal I made with them was this recipe for balsamic marinated chicken. It turned out exceptionally well. I hope you give it a try. If you do not care for balsamic try substituting for lemon juice, white or red wine vinegar.


4 boneless skinless chicken breast’s

2 tablespoons balsamic vinegar

2 tablespoons olive oil

2 garlic cloves, minced

2 tablespoons fresh oregano, chopped

salt and pepper to taste


Optional pita sandwich toppings: shredded  lettuce, red onion slices, tomato, feta cheese, kalamata olives & tzatziki sauce



rinse chicken and dry the chicken.

In a bowl combine vinegar, oil, garlic, oregano, salt and pepper. Place chicken in the bowl and toss to coat.

Cover and marinate for 1 hour or longer.

Heat grill to medium. Grill chicken for 15-20 minutes, until no longer pink inside.

Once the chicken is fully cooked allow to rest 10-15 minutes.

Cut into strips.

Cut pitas in half and fill pocket with chicken and your choice of toppings. Or just place chicken on top of the whole pita then top with toppings.




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