Ingredients
Scale
For the Mediterranean Ground Chicken:
- 1½ pounds (680g) lean ground chicken
- ¾ cup red onion, finely diced
- 1 tablespoon Greek seasoning (or use a mix of oregano, thyme, garlic powder, and paprika)
- 2 tablespoons fresh Italian parsley, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
For the Cucumber Tomato Salad:
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt (full-fat or low-fat)
- ½ cucumber, grated and excess water squeezed out
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped (optional)
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
Additional Ingredients:
- 4-6 pita pockets, warmed
- Optional: crumbled feta cheese for topping
Instructions
Preparing the Mediterranean Ground Chicken
- Heat the olive oil in a large skillet over medium heat.
- Add the diced red onion and minced garlic, sautéing for about 3-4 minutes until softened and fragrant.
- Add the ground chicken to the skillet, breaking it apart with a wooden spoon.
- Sprinkle in the Greek seasoning, salt, and pepper. Stir to combine evenly.
- Cook the chicken, stirring occasionally, until it is no longer pink and fully cooked through, about 7-10 minutes.
- Stir in the fresh parsley and lemon juice, allowing the flavors to meld for another 1-2 minutes.
- Remove from heat and set aside.
Making the Cucumber Tomato Salad
- In a medium bowl, combine diced cucumber, halved cherry tomatoes, chopped red onion, and fresh parsley.
- Drizzle olive oil and lemon juice over the vegetables.
- Season with salt and pepper to taste.
- Toss gently to mix all ingredients well.
- Refrigerate the salad while you prepare the rest of the meal for the best flavor.
Preparing the Tzatziki Sauce
- Grate half a cucumber using a box grater. Place grated cucumber in a clean kitchen towel or paper towels and squeeze out as much excess water as possible.
- In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill (if using), and lemon juice.
- Season with salt and pepper to taste.
- Stir well to blend all ingredients evenly.
- Refrigerate until ready to serve, allowing the flavors to develop.
Warming the Pitas
- Wrap the pita pockets in a damp paper towel and microwave for 20-30 seconds until soft and warm. Alternatively, heat them on a dry skillet or in the oven wrapped in foil.
Assembling the Mediterranean Ground Chicken Pitas
- Take a warm pita and gently open the pocket.
- Spoon a generous amount of the seasoned ground chicken into the pita.
- Add a few tablespoons of the cucumber tomato salad for freshness and crunch.
- Top with a dollop of tzatziki sauce to add creaminess and tang.
- Optionally, sprinkle crumbled feta cheese over the top for extra flavor.
- Repeat with remaining pitas.
Notes
- Using lean ground chicken keeps the dish light but moist. If you prefer, you can substitute ground turkey or even ground beef for a different flavor.
- Greek seasoning can be store-bought or homemade. A simple mix of dried oregano, thyme, garlic powder, onion powder, and paprika works well.
- Don’t skip squeezing the grated cucumber for the tzatziki sauce; excess water will make the sauce runny.
- If you want to save time, the cucumber tomato salad and tzatziki can be prepared a day ahead. They keep well in the refrigerator for 1-2 days.
- To make this recipe gluten-free, use gluten-free pita or serve the ingredients as a bowl without the bread.
- Feel free to add other vegetables to the salad, such as chopped bell peppers or olives, for extra texture and flavor.
- For a spicier kick, add a pinch of red pepper flakes to the chicken while cooking or mix some harissa paste into the tzatziki sauce.
- Leftover cooked chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat gently before assembling your pitas.
- Warm the pita bread just before serving to keep it soft and pliable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes