Ingredients Jump to Instructions ↓

  1. Chicken

  2. 3 boneless, skinless chicken breasts (about 1 1/2 pounds)

  3. 3 tablespoons plus 2 teaspoons fresh lemon juice, divided

  4. 3 tablespoons soy sauce

  5. 2 teaspoons dried oregano , divided

  6. 2 small tomato es, finely chopped

  7. 1 cup crumbled feta cheese ( 1/4 pound)

  8. 1/4 cup olive oil

  9. 1 large Vidalia or purple onion, cut into thin rings

  10. 6 pita breads

  11. 1/2 head romaine lettuce, finely chopped

  12. 1 (10.6-ounce) jar kalamata olive s, drained, halved, and pitted, or other black olives

  13. 12 slices bacon , fried crisp

  14. Alfalfa sprouts

  15. Salt

  16. Freshly ground black pepper For the yogurt sauce:

  17. 8 ounces (1 cup) unflavored yogurt

  18. 1 clove garlic, minced

  19. 1/4 cup finely chopped walnut s

  20. 1 tablespoon olive oil

Instructions Jump to Ingredients ↑

  1. Rinse the chicken breast and pat dry. Combine 3 tablespoons lemon juice, soy sauce, garlic and 1 teaspoon of the oregano in a glass dish. Add the chicken, turn to coat, and cover with plastic wrap. Allow the chicken breast to marinate for 30 minutes at room temperature or overnight in the refrigerator.

  2. Combine the tomatoes and feta cheese in a small glass dish. Add the remaining 2 teaspoons lemon juice, the olive oil, and the remaining 1 teaspoon oregano, and stir to combine. Allow to sit at room temperature for 30 minutes.

  3. Preheat a grill to medium heat.

  4. Spray a grill basket with olive oil. Grill the chicken breasts over medium heat for 8 to 10 minutes, until no longer pink in the thickest portion of each breast.

  5. Spread the onion rings over the surface of the basket and grill while the chicken is cooking. Turn the basket frequently. The onion rings will blacken as they cook; this will also take 8 to 10 minutes.

  6. When the chicken and onion rings are cooked, place the pita breads on the grill for about 2 minutes per side, until grill marks show. Slice the chicken into very thin pieces.

  7. At serving time, put out all of the ingredients and allow each person to assemble sandwiches:

  8. Split each pita. Place several slices of grilled chicken, 3 or 4 slivers of onion, a tablespoon of tomato-feta mixture, lettuce, olives, and 1 or 2 slices of bacon into each pita.

  9. Top with yogurt sauce and a wad of alfalfa sprouts. Add salt and pepper, to taste.

  10. Fold up the sides of the pita and enjoy!

  11. For the yogurt sauce:

  12. In a small bowl, whisk together the yogurt, garlic, walnuts, and olive oil. Cover and refrigerate until ready to use.


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