Camp Beckwith’s Grilled Chicken Pitas
Kitchen Tested 
- Yield 8 servings
- Prep 10 mins
- Cook 15 mins
This simple Greek meal-in-one soaks up the summery flavors of lemon, fresh herbs, and feta cheese.
Kids at Camp Beckwith in Fairhope, Ala., enjoy this salad piled into pita pockets.
Ingredients
- Hummus:
- 1 (15-ounce) can garbanzo beans or chickpeas
- 2 tablespoons tahini (sesame seed paste)
- 3 cloves garlic
- 1/4 teaspoon salt
- 1/4 teaspoon Pepper, paprika and cayenne pepper
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- Grilled Chicken:
- 2 pounds boneless, skinless chicken breasts (cut into strips)
- 1/4 teaspoon salt
- 1/8 teaspoon Coarsely ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon garlic, minced
- 1 tablespoon parsley, chopped
- 1 tablespoon basil, julienned
- 8 pita pockets
- Greek Salad:
- 1 medium tomato, diced
- 1 small bell pepper, diced
- 1/2 small red onion, diced
- 1 small cucumber, peeled, seeded and diced
- 1 tablespoon chopped parsley
- 1 tablespoon basil, julienned
- 1 tablespoon chopped oregano
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 3/4 cup crumbled feta cheese
Instructions
- To prepare hummus, combine beans, tahini, garlic, spices and lemon juice in a blender or food processor. Process until combined. Slowly add olive oil and process until blended. Add more lemon juice or spices if desired.
- To prepare chicken, sprinkle chicken with salt and pepper. Combine remaining ingredients (except pitas) in a bowl. Add chicken. Let stand 15 minutes.
- Preheat grill to medium-high. Place chicken on grill rack and cook, basting with marinade, until centers of chicken strips are no longer pink.
- To prepare salad, combine all ingredients and mix well until cheese crumbles begin to break down slightly.
- Warm pita bread on the grill until edges begin to brown. Serve chicken strips, hummus and salad with warm pita bread.
Recipe courtesy of Camp Beckwith, Fairhope, Ala.
