I fill pita with lemon garlic marinated chicken, cucumber tomato salsa, feta, and tzatziki in my Chicken Pita Tacos, and I share the one simple trick that keeps the bread from getting soggy.

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I love quick dinners that throw big flavor into something casual. These Mediterranean Chicken Tacos began as a lazy attempt to turn pita into dinner and I didn’t expect them to taste this bright.

A little garlic threads through the chicken and salty feta cheese pops against warm bread, making every bite interesting instead of predictable. I half called them Chicken Pita Tacos at first but they kept wandering toward Mediterranean Pitas in personality.

They feel like smart takeout you can make at home, good for nights when you want bold food with almost no fuss.

Ingredients

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Chicken: Lean protein that keeps you full, juicy if marinated, thighs have more fat.
Olive oil: Healthy monounsaturated fats, adds richness and helps brown chicken and coat spices.
Lemon juice: Bright acidic tang, cuts richness, ups vitamin C and gives tacos fresh zip.
Garlic: Pungent savory kick, great for marinades and tzatziki, small amounts go a long way.
Greek yogurt: Creamy protein rich base for tzatziki, cools spice and adds tang.
Cucumber: Crunchy, hydrating and mild, it freshens salsa and tzatziki, very low calorie.
Tomato: Juicy and slightly sweet, brings acidity, color and extra veggies to each bite.
Feta: Salty creamy crumble that adds tang and umami, a little goes miles.
Pita: Soft pocket for stuffing, simple carbs for energy, toast it for extra crisp.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs or breasts

3 tablespoons extra virgin olive oil (for marinade)

2 tablespoons fresh lemon juice (about 1 lemon)

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon smoked paprika

1/2 teaspoon ground cumin (optional)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup plain Greek yogurt (full fat) for tzatziki

1/2 medium cucumber (about 1/2 cup), peeled if preferred

1 clove garlic, minced (for tzatziki)

1 tablespoon fresh lemon juice (for tzatziki)

1 tablespoon chopped fresh dill or mint

1 cup diced cucumber (for salsa)

1 cup diced tomato (about 2 medium tomatoes or 1 pint cherry)

1/4 cup finely diced red onion

2 tablespoons chopped fresh parsley

1 tablespoon extra virgin olive oil (for salsa)

1 tablespoon fresh lemon juice (for salsa)

1/2 cup crumbled feta cheese (about 3 ounces)

8 small pita pockets or 4 large pitas

lemon wedges and extra chopped parsley or dill for serving (optional)

How to Make this

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1. Mix the marinade: whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 3 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1/2 teaspoon cumin if using, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Pierce or lightly score the 1 1/2 pounds chicken so the flavors get in, toss chicken in the marinade and chill at least 20 minutes, up to overnight.

2. While chicken marinates make the tzatziki: grate or very finely dice the 1/2 medium cucumber then squeeze out as much water as you can with your hands or a paper towel. Stir the cucumber into 1 cup Greek yogurt with 1 minced clove garlic, 1 tablespoon lemon juice, 1 tablespoon chopped dill or mint, and salt to taste. Chill so flavors meld.

3. Make the cucumber tomato salsa: combine 1 cup diced cucumber, 1 cup diced tomato, 1/4 cup finely diced red onion, 2 tablespoons chopped parsley, 1 tablespoon olive oil and 1 tablespoon lemon juice, season with salt and pepper and toss. Taste and adjust acidity or salt.

4. Preheat a grill or skillet to medium high and oil the grate or pan. Remove chicken from the marinade and shake off excess. Do not reuse leftover raw marinade unless you boil it first.

5. Cook the chicken 5 to 8 minutes per side depending on thickness, until nicely charred in spots and an instant read thermometer reads 165F or juices run clear. Thinner breasts take less time, thighs usually take a bit longer. Let the chicken rest 5 minutes so it stays juicy.

6. Warm the pitas: heat 8 small or 4 large pitas in a dry skillet about 30-60 seconds per side, or wrap in a damp paper towel and microwave 15-25 seconds. Warm pitas fold easier and won’t crack.

7. Slice or chop the rested chicken into bite sized pieces or strips. If you’re short on time next time, slice the chicken thin before marinating so it soaks up flavor faster.

8. Assemble the tacos: open a pita, spread a spoonful of tzatziki, add a generous portion of chicken, top with cucumber tomato salsa and sprinkle 1/2 cup crumbled feta over everything.

9. Finish with a squeeze of lemon, extra chopped parsley or dill and serve right away. If you want more zip drizzle a little extra olive oil over the top.

Equipment Needed

1. Cutting board, for chicken and veggies
2. Chef’s knife, sharp for slicing and chopping
3. Mixing bowls, two or three sizes, large for the marinade and smaller for tzatziki and salsa
4. Whisk, to blend the marinade and smooth the yogurt
5. Measuring cups and spoons, for oil lemon juice and spices
6. Box grater or microplane, to grate the cucumber finely
7. Cast iron skillet or grill, preheated and lightly oiled
8. Tongs and a spatula, to flip and move the chicken and warm pitas
9. Instant read thermometer, to check chicken reaches 165 F
10. Paper towels or a clean kitchen towel, to squeeze cucumber and pat chicken dry

FAQ

Q: How long should I marinate the chicken? A: At least 30 minutes so the flavors start to soak in, but 2 to 4 hours is sweet. You can marinate up to 8 to 24 hours if you need to prep ahead, just keep it chilled.

Q: Should I use thighs or breasts and do I need to change cook time? A: Thighs stay juicier and forgive overcooking, breasts are lean and cook faster. Cook breasts about 5 to 7 minutes per side and thighs about 6 to 8 minutes per side over medium high heat, until internal temp hits 165 F. Let the meat rest a few minutes before slicing.

Q: What cooking method works best, grill or skillet or oven? A: All work. Grill or hot cast iron skillet gives best char and flavor. Oven works if you broil or roast at high temp for about 15 to 20 minutes depending on thickness. Avoid crowding the pan so pieces sear instead of steam.

Q: Any tips for making tzatziki that is not watery? A: Grate the cucumber then squeeze it super well in a towel or press in a sieve to remove excess water. Use full fat Greek yogurt for body, add lemon garlic and dill, then chill so flavors mellow.

Q: Can I make parts ahead and how long do leftovers keep? A: Yes, make the salsa and tzatziki a day ahead. Store chicken and sauces separately. Cooked chicken keeps 3 to 4 days in the fridge, tzatziki 2 to 3 days. You can freeze cooked chicken for up to 2 months, thaw overnight in fridge.

Q: Want it different or gluten free, any easy swaps? A: Use corn or gluten free tortillas or lettuce leaves instead of pita. Add a bit of harissa, hot sauce or sliced jalapeno if you want heat. Swap parsley for mint or dill to change the flavor profile.

Mediterranean Chicken Tacos Recipe Substitutions and Variations

Chicken (1 1/2 lb boneless thighs or breasts): swap with 1 1/2 lb boneless turkey cutlets, or 1 lb extra firm tofu pressed and sliced (marinate longer so it absorbs flavor), or 2 cans (15 oz each) chickpeas, rinsed and lightly smashed for a vegetarian option.
Plain Greek yogurt (1 cup for tzatziki): replace with 1 cup labneh or well-strained regular yogurt, or 1 cup sour cream for a tangier sauce, or 1 cup unsweetened dairy free coconut yogurt for a vegan version (taste may be slightly coconutty).
Feta cheese (1/2 cup crumbled): substitute with 1/2 cup crumbled goat cheese (chevre), or 1/2 cup crumbled Cotija or queso fresco, or 1/2 cup shredded mild mozzarella for less salt and creamier mouthfeel.
Pita pockets (8 small or 4 large): use warmed flour tortillas (6 to 8) for soft tacos, or corn tortillas for a gluten free choice, or large romaine or butter lettuce leaves for a low carb, fresh wrap.

Pro Tips

1) Score or poke the chicken and let it sit out 15 to 20 minutes before you cook it so it hits the pan closer to room temp. It cooks more evenly that way and you wont get a dry outside with a raw center. If you dont have time, slice the chicken thin before you marinate it — it soaks up flavor way faster and cooks in half the time.

2) For thick creamy tzatziki squeeze the grated cucumber like crazy, or salt it and let it sweat for 10 minutes, then squeeze again. If your yogurt seems loose, drain it in a fine mesh for 20 minutes. Make the sauce a few hours ahead so the garlic and lemon mellow and the flavor actually comes together.

3) Don’t crowd the grill or skillet. Give each piece space so it chars instead of steams, and only flip once or twice so a nice crust forms. Use an instant read thermometer and pull at 165F, then rest the meat 5 minutes so the juices redistribute. Also never reuse raw marinade unless you boil it first.

4) Assemble right before serving and keep wet things separate until the last minute, otherwise the pita gets soggy. Warm the pitas so they fold instead of cracking, spread tzatziki first to act like a moisture barrier, add the chicken, then salsa and feta on top. Leftovers last best if you store components separately and reheat chicken quickly in a hot pan.

Mediterranean Chicken Tacos Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I fill pita with lemon garlic marinated chicken, cucumber tomato salsa, feta, and tzatziki in my Chicken Pita Tacos, and I share the one simple trick that keeps the bread from getting soggy.

Servings

servings

Calories

431

kcal

Equipment: 1. Cutting board, for chicken and veggies
2. Chef’s knife, sharp for slicing and chopping
3. Mixing bowls, two or three sizes, large for the marinade and smaller for tzatziki and salsa
4. Whisk, to blend the marinade and smooth the yogurt
5. Measuring cups and spoons, for oil lemon juice and spices
6. Box grater or microplane, to grate the cucumber finely
7. Cast iron skillet or grill, preheated and lightly oiled
8. Tongs and a spatula, to flip and move the chicken and warm pitas
9. Instant read thermometer, to check chicken reaches 165 F
10. Paper towels or a clean kitchen towel, to squeeze cucumber and pat chicken dry

Ingredients

1 1/2 pounds boneless skinless chicken thighs or breasts
3 tablespoons extra virgin olive oil (for marinade)
2 tablespoons fresh lemon juice (about 1 lemon)
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon ground cumin (optional)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup plain Greek yogurt (full fat) for tzatziki
1/2 medium cucumber (about 1/2 cup), peeled if preferred
1 clove garlic, minced (for tzatziki)
1 tablespoon fresh lemon juice (for tzatziki)
1 tablespoon chopped fresh dill or mint
1 cup diced cucumber (for salsa)
1 cup diced tomato (about 2 medium tomatoes or 1 pint cherry)
1/4 cup finely diced red onion
2 tablespoons chopped fresh parsley
1 tablespoon extra virgin olive oil (for salsa)
1 tablespoon fresh lemon juice (for salsa)
1/2 cup crumbled feta cheese (about 3 ounces)
8 small pita pockets or 4 large pitas
lemon wedges and extra chopped parsley or dill for serving (optional)

Directions

Mix the marinade: whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 3 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1/2 teaspoon cumin if using, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Pierce or lightly score the 1 1/2 pounds chicken so the flavors get in, toss chicken in the marinade and chill at least 20 minutes, up to overnight.
While chicken marinates make the tzatziki: grate or very finely dice the 1/2 medium cucumber then squeeze out as much water as you can with your hands or a paper towel. Stir the cucumber into 1 cup Greek yogurt with 1 minced clove garlic, 1 tablespoon lemon juice, 1 tablespoon chopped dill or mint, and salt to taste. Chill so flavors meld.
Make the cucumber tomato salsa: combine 1 cup diced cucumber, 1 cup diced tomato, 1/4 cup finely diced red onion, 2 tablespoons chopped parsley, 1 tablespoon olive oil and 1 tablespoon lemon juice, season with salt and pepper and toss. Taste and adjust acidity or salt.
Preheat a grill or skillet to medium high and oil the grate or pan. Remove chicken from the marinade and shake off excess. Do not reuse leftover raw marinade unless you boil it first.
Cook the chicken 5 to 8 minutes per side depending on thickness, until nicely charred in spots and an instant read thermometer reads 165F or juices run clear. Thinner breasts take less time, thighs usually take a bit longer. Let the chicken rest 5 minutes so it stays juicy.
Warm the pitas: heat 8 small or 4 large pitas in a dry skillet about 30-60 seconds per side, or wrap in a damp paper towel and microwave 15-25 seconds. Warm pitas fold easier and won’t crack.
Slice or chop the rested chicken into bite sized pieces or strips. If you’re short on time next time, slice the chicken thin before marinating so it soaks up flavor faster.
Assemble the tacos: open a pita, spread a spoonful of tzatziki, add a generous portion of chicken, top with cucumber tomato salsa and sprinkle 1/2 cup crumbled feta over everything.
Finish with a squeeze of lemon, extra chopped parsley or dill and serve right away. If you want more zip drizzle a little extra olive oil over the top.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.