This delicious and easy recipe takes flavorfully marinated chicken thighs and stuffs them into mini pitas. Perfect for an easy lunch!
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Make the marinade by whisking together Toom Garlic Dip, salt, pepper, minced garlic, dried oregano, lemon juice, mustard and olive oil.
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Add the chicken thighs to the marinade and let sit at room temperature for 30 minutes while you prep the toppings.
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Once the chicken has sat for 30 minutes, preheat the grill to medium-high heat, about 400F.
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Oil the grill well and when heated, place the chicken on the grill and cook for about 6-8 minutes on the first side to get a good sear, flip and then cook for another 7-8 minutes or until cooked through.
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Remove from the grill and let rest for 5 minutes before chopping the chicken and assembling the pitas. Stuff the pitas with the chopped chicken, large slices of cucumber, sliced tomatoes, red onion, & tzatziki.
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