Grilled Mediterranean Kebabs on Pita
Fire up your grill and embrace the vibrant flavors of the Mediterranean with these Grilled Mediterranean Kebabs on Pita! Tender, marinated chicken thighs are paired with a colorful medley of red onion, bell pepper, zucchini, and cherry tomatoes, all perfectly charred on the grill. Each skewer is infused with the bold essence of olive oil, garlic, lemon juice, and fragrant spices like oregano and cumin. Served atop warm, toasty pita bread and drizzled with creamy tzatziki sauce, these kebabs come together as a wholesome, flavor-packed meal that’s as visually stunning as it is delicious. Ideal for a backyard barbecue or a light yet satisfying weeknight dinner, this recipe brings Mediterranean cuisine right to your table in just 45 minutes. Garnish with fresh parsley for an extra pop of freshness and watch these grilled delights disappear! Perfect keywords align with this dish, like "Mediterranean kebabs," "grilled pita recipes," and "healthy summer grilling."
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken thighs
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 3 cloves Garlic cloves, minced
- 2 teaspoons Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium (cut into 1-inch pieces) Red onion
- 1 medium (cut into 1-inch pieces) Red bell pepper
- 1 medium (cut into thick rounds) Zucchini
- 1 pint Cherry tomatoes
- 8 count Metal or wooden skewers
- 4 pieces Pita breads
- 0.5 cup Tzatziki sauce
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
Cut the chicken thighs into 1-inch cubes and place them in a large mixing bowl.
In the bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and black pepper to create a marinade.
Add the chicken cubes to the marinade, toss well to coat, cover the bowl, and let it marinate in the refrigerator for 20-30 minutes.
While the chicken marinates, prepare the vegetables by cutting the red onion, red bell pepper, and zucchini into even, skewer-friendly pieces.
If using wooden skewers, soak them in water for at least 15 minutes to prevent burning on the grill.
Assemble the kebabs by threading marinated chicken, red onion, bell pepper, zucchini, and cherry tomatoes onto the skewers, alternating as desired for variety.
Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the kebabs for 10-12 minutes, turning every 2-3 minutes, until the chicken is fully cooked (internal temperature of 165°F/74°C) and the vegetables are charred but tender.
While the kebabs cook, warm the pita breads on the grill for 1-2 minutes per side until soft and slightly toasted.
To serve, place a grilled kebab onto each pita bread. Drizzle generously with tzatziki sauce and sprinkle with fresh parsley.
Serve the kebabs warm with a side of extra sauce or a Mediterranean-inspired salad if desired.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 6302 mg | 274% | |
| Total Carbohydrate | 192.2 g | 70% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 40.1 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3061 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
