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.


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


  1. 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.
  2. To prepare chicken, sprinkle chicken with salt and pepper. Combine remaining ingredients (except pitas) in a bowl. Add chicken. Let stand 15 minutes.
  3. Preheat grill to medium-high. Place chicken on grill rack and cook, basting with marinade, until centers of chicken strips are no longer pink.
  4. To prepare salad, combine all ingredients and mix well until cheese crumbles begin to break down slightly.
  5. 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.



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