You are here: Home » Recipes » Camp Beckwith’s Grilled Chicken Pitas Camp Beckwith’s Grilled Chicken Pitas Recipe by Camp BeckwithKitchen 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. PrintEmail Kids at Camp Beckwith in Fairhope, Ala., enjoy this salad piled into pita pockets. Ingredients Hummus:1 (15-ounce) can garbanzo beans or chickpeas2 tablespoons tahini (sesame seed paste)3 cloves garlic1/4 teaspoon salt1/4 teaspoon Pepper, paprika and cayenne pepper1/4 cup fresh lemon juice1/4 cup extra-virgin olive oilGrilled Chicken:2 pounds boneless, skinless chicken breasts (cut into strips)1/4 teaspoon salt1/8 teaspoon Coarsely ground black pepper1 tablespoon olive oil2 tablespoons fresh lemon juice1 tablespoon Worcestershire sauce1/2 tablespoon garlic, minced1 tablespoon parsley, chopped1 tablespoon basil, julienned8 pita pocketsGreek Salad:1 medium tomato, diced1 small bell pepper, diced1/2 small red onion, diced1 small cucumber, peeled, seeded and diced1 tablespoon chopped parsley1 tablespoon basil, julienned1 tablespoon chopped oregano1/4 cup red wine vinegar2 tablespoons olive oil3/4 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.