Mamta's Kitchen

Chicken Kebabs in Pita Bread Pockets

Chicken Kebabs in Pita Bread Pockets

Steve Lister

This simple, but delicious chicken is great for BBQ, though it can just as easily be cooked under a on a griddle or frying pan or Tandoor. They can be served in Pita Bread pockets, with salad or on their own as part of a buffet meal. Serves 6.

Also see Lamb Kebabs , Pita Bread Pockets, BBQ Selection and Marinade Selection.


  • 6 Chicken breasts, skin removed

  • Marinade:

  • 150 ml. approximately, olive oil

  • 150 ml. lemon juice

  • 2 tsp. sea salt

  • 2 tsp. dried oregano

  • 1 tsp. black pepper

  • 2 tsp. garlic purée

  • For serving

  • 1 Pita Bread per person.

  • 1 head of lettuce, shredded

  • A couple of tomatoes, thinly sliced

  • 1 red onion, thinly sliced

  • A few small pickled gherkins, optional

  • 1/2 or 1 cucumber (depending on it’s size), thinly sliced

  • Sauce of your choice, like tomato ketchup, chilli sauce, mayonnaise, mint sauce etc.

  • A bowl of thick, natural yoghurt


  1. Cooking the Chicken

  2. Mix all the marinade ingredients together.

  3. Clean and trim the chicken breasts and then poke lots of slits into it for the marinade to get into.

  4. Add to marinade and mix together to coat all surfaces.

  5. Put the whole lots in a sealed tub or bowl with cling film cover, leave in fridge for a good few hours or overnight.

  6. Cook the chicken through In a red hot griddle pan (getting the char grill marks)

  7. you can now leave in the oven on low until everything is ready to be put together.

  8. Building the kebab

  9. Warm the Pita bread in your usual method (under a grill, in oven, toaster or microwave)). Toaster is quite handy for this.

  10. Slice the wide end open or open through the side.

  11. Drop some lettuce in, followed by a few slices of cucumber, tomatoes and then some of the meats. If you are cooking several different meats, you can add a selection of meats/kebabs. We sometimes have lamb kofta as well!

  12. Add more lettuce and salad on top and carry on as before.

  13. When filled, top with sauce of your choice.

  14. Serve with good home-made Chips, side of onion and peppers, corn on the cob, slice of lemon for squeezing on.

  15. Picture shows some spicy Spanish sausages from our local butcher as well, to give yet another flavour to it all.

  16. You will also notice the kebabs are held in a paper "sandwich bag" that I split down one side, just to make it look a bit different on the plate

  17. Enjoy!

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