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–+ servings
Grilled pita pocket bread that is stuffed with chicken burgers on a platter with condiments: olives, feta, red onion sliced thinly, fresh spinach, and halved cherry tomatoes.

Chicken Pita Pockets with Tzatziki

Sara Walkenbach
Grill your chicken burgers right inside the pita pockets in this recipe. Your pitas get crisp, and your burgers stay juicy. Top them with tzatziki, spinach, tomatoes, feta, olives, and cucumbers. This is the ultimate Greek burger.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Greek
Servings 8 pitas
Calories 282 kcal

Equipment

  • 1 Box Grater
  • 1 Tea Towel

Ingredients
  

Tzatziki Ingredients

  • 2 cups Plain Greek Yogurt such as Fage 2%
  • 1 Cucumber preferably English Cucumber or home grown
  • 1 Lemon juiced
  • 1 Garlic Clove minced
  • 1 tbsp Fresh Dill or 1 tsp dried
  • 2 tbsp White Wine Vinegar
  • 1 tbsp Olive Oil extra virgin
  • 1 tsp Salt

Chicken Burgers

  • 2 lbs Ground Chicken
  • 2 tbsp Olive Oil + additional for brushing on pitas extra virgin
  • 1 Egg whisked - see note
  • 2 tsp Greek Seasoning OR 2 tbsp fresh Oregano, Dill, Basil
  • 1/4 cup Shallot minced
  • 2 cloves Garlic minced
  • 1 tsp Salt (if Greek seasoning is salt free) + additional for pitas
  • 1/2 tsp Pepper
  • 1/2 cup Feta Cheese crumbles
  • 4 whole Whole Wheat Pita Pocket Bread or 8 pita pocket halves -see note

Topping Options

  • Olives sliced
  • Cherry Tomatoes halved
  • Fresh Spinach
  • Feta Cheese Crumbles
  • Red Onion thinly sliced
  • Cucumbers thinly sliced

Instructions
 

Make Tzatziki

  • Peel waxy skin off cucumber, if not using an English Cucumber or home grown. Slice cucumber in half long ways. Using a spoon, scrape out the seeds.
  • Using a box grater, shred the cucumber. Place cucumber shreds in a tea towel, twist the ends of the tea towel together. Over a bowl, squeeze out excess water from cucumber. (See video above). Discard cucumber water (or make a drink with it).
  • In a bowl, mix together cucumber shreds and the rest of the tzatziki ingredients. Place in refrigerator.

Make the Burgers

  • Start the Grill. In a large bowl, put all the ingredients for the chicken burgers. Using wet hands (so the meat doesn’t stick to your hands) mix the ingredients together. Be careful not to over mix.

Stuff the Pita Pockets

  • Using a brush, spray, or your hands: oil each side of the pitas and sprinkle with salt. When grill is ready, stuff the pitas with 1/4 cup to 1/3 cup of the chicken mixture. An ice cream scoop works well for this. Don’t over stuff, as they will take longer to grill & may char. Squeeze pita to flatten out for even cooking.

Grill the Stuffed Pitas

  • Place on grill. Grill on low until internal temperature is 165 degrees. Don't char the pita.

Enjoy

  • Once your chicken burgers are done, time to get a plate and gussy them up. Either pile the tzatziki on top of the pita, or carefully pry the pita pocket open with a knife and stuff them. Add on your favorite toppings and enjoy.

Video

Notes

If using previously frozen ground chicken, sometimes it can be very watery. If the meat is pretty wet, don't add the egg.
I have made the mistake several times of buying "Pita". There are no pockets if it's labeled as just "pita". My grocer carries "Smart Pockets" they are already cut and ready to go. Plus I don't have to guess if they have a pocket.
Ground lamb, turkey, bison, or beef all work in this recipe.
 

Nutrition

Serving: 8gCalories: 282kcalCarbohydrates: 6gProtein: 27gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 108mgSodium: 779mgPotassium: 772mgFiber: 1gSugar: 3gVitamin A: 77IUVitamin C: 9mgCalcium: 124mgIron: 1mg
Keyword chicken burger in pita, greek burgers, homemade tzatziki sauce
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