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Dinner, Kid-Friendly, Lunch

Middle Eastern–Style Chicken Pita Pockets

Craig White
Recipe by Craig White

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  • Prep 10 mins
  • Total 22 mins
  • Easy
  • Serves 4

The hero of this recipe is the yogurt marinade. Full of spices and herbs, it packs a tangy punch that you can feel happy serving your family. I chose chicken tenders because they cook so quickly on the grill, and you can have this ready for the family in no time, especially if you make the marinade in advance. My advice is to set up a toppings bar and let everyone B.Y.O.P.—build your own pita. —Craig White

To see more recipes like this, check out the Ninja® Foodi® XL PRO Grill & Griddle Cookbook for Beginners.

Variation: To create a gyro, place the chicken, toppings, and yogurt marinade on the pita instead of in it and fold the bread over your toppings. Wrap a piece of aluminum foil around half of the gyro to help hold it in place while you’re eating

Compatible with

Allergies

  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat

Cooking mode

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  • 1 cup whole-milk Greek yogurt
  • 1/2 teaspoon ground cardamom
  • 2 teaspoons ground cumin
  • 1/2 teaspoon smoked paprika
  • 4 garlic cloves, minced
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • Zest and juice of 1 lemon
  • 1 pound chicken tenders (6 to 8 tenders)
  • 4 (6-inch) whole-wheat pita pockets

Toppings (optional)

  • Store-bought hummus
  • Cucumber
  • Tomato
  • Red onion
  • Tahini
  • Pickles
  • Lettuce

Utensils

  • Grill Grate
  • Large Bowl
  • Small Bowl
  • Silicone-Tipped Tongs
  • Step 1

    Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 12 minutes. Press the dial to begin preheating.

  • Step 2

    In a large bowl, whisk together the yogurt, cardamom, cumin, paprika, garlic, cilantro, mint, and lemon zest and juice. Transfer half of the marinade to a small bowl and reserve it for serving. Place the chicken in the large bowl with the remaining yogurt marinade and toss to coat the chicken.

  • Step 3

    When the unit beeps to signify it has preheated, place the pita pockets on the grill two at a time. Leave the hood open and grill the pitas for about 1 minute per side. Transfer the pitas to a plate and cover it to keep the pitas warm.

  • Step 4

    Place the chicken on the Grill Grate. Leave the hood up and cook for 4 minutes.

  • Step 5

    After 4 minutes, use silicone-tipped tongs to flip the chicken. Close the hood and cook for 4 to 5 minutes more.

  • Step 6

    When cooking is complete, remove the chicken and let it rest for 5 minutes, then cut it into 1-inch pieces.

  • Step 7

    To assemble the pitas, cut a slit in the top of each pita and fill it with chicken pieces, the reserved yogurt marinade, and desired toppings (if using), such as hummus, cucumber, tomato, red onion, tahini, pickles, and lettuce.

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