We found that half a chicken breast (about 1/3 lb) per person was plenty when served with the rest of this menu, but you could increase the portion to a whole breast per person.
• Chicken can be grilled 1 day ahead. Cool completely before being chilled, covered.
• Alternatively, pitas can be broiled, 3 to 4 inches from heat.
Recipe information
Total Time
35 min
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Prepare grill for cooking.
Step 2
Lightly oil pitas on both sides and season with salt and pepper. Grill pitas, in batches if necessary, on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes on each side. Transfer to cooling racks.
Step 3
Pat chicken dry and brush with remaining oil. Season with salt and pepper and grill until just cooked through, about 6 minutes on each side. Transfer chicken to a cutting board and let stand 5 minutes. Cut into slices.
Step 4
Fill pitas with chicken, and if desired, salads from rest of menu.
