Grilled Chicken Pita Pockets with Homemade Tzatziki Sauce

This crowd-favorite recipe was recently cooked up right at Lake Mead on our Rustic Metals Portable Collapsible Steel Grill, and it’s perfect for your next spring or summer cookout. Juicy marinated chicken, warm pita, and fresh toppings make this a flavorful and satisfying meal for any outdoor adventure.

Ingredients:

For the Chicken:

• 8 boneless, skinless chicken thighs
• 1/2 cup Greek salad dressing
• Juice of 1 lemon
• Salt & pepper to taste

For the Toppings:

• 6 pita breads
• 1 cup shredded romaine or iceberg lettuce
• 1 cup diced tomatoes
• 1/2 red onion, sliced and grilled
• 1/2 cup crumbled feta cheese
• Tzatziki sauce (see below)

Instructions:

1. Marinate the Chicken: In a large bowl or zip-top bag, combine chicken thighs with Greek salad dressing, lemon juice, salt, and pepper. Marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
2. Preheat the Grill: Fire up your Rustic Metals Grill with charcoal until hot.
3. Grill the Chicken: Place chicken thighs on the grill and cook for 5–6 minutes per side, or until fully cooked and lightly charred.
4. Grill the Onions: Grill red onion slices for 2–3 minutes per side until softened and caramelized.
5. Warm the Pita: Place pita bread directly on the grill for 30–60 seconds per side until warm and slightly toasted.
6. Assemble the Pita Pockets: Slice chicken into strips and layer inside warm pita bread with lettuce, tomato, grilled onion, feta cheese, and a generous spoonful of tzatziki sauce.

Homemade Tzatziki Sauce

A cool, creamy, and garlicky Greek sauce that ties it all together.

Ingredients:

• 1 cup plain Greek yogurt
• 1/2 cucumber, grated and squeezed to remove moisture
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp fresh dill or mint, chopped
• Salt & pepper to taste

Instructions:

1. Combine all ingredients in a bowl and mix until smooth.
2. Chill in the refrigerator for at least 15 minutes before serving.