Greek chicken Sandwich

When you’re craving some Greek food but don’t have any pita bread laying around this chicken sandwich will fill your desire.

Prep time:

30 minutes

Total time:

3 hours


4 servings


  • 4 Chicken breast
  • 1 cucumber
  • 2 cups plain Greek yoghurt
  • Extra-virgin olive oil
  • 4 cloves of garlic
  • 1 table spoon of fresh lemon juice
  • 1,5 table spoon fresh mint
  • 1,5 table spoon of fresh dill
  • 3 tbs red wine vinegar
  • ½ teaspoon (dried) oregano
  • ¼ teaspoon Dijon mustard
  • 1 table spoon of fresh lemon juice
  • Fleur de Sel
  • Freshly ground black pepper


When you’re craving some Greek food but don’t have any pita bread laying around this Chicken sandwich will stop your desire for it anyway. Of course, if you have some pita bread or want to make it from scratch you can substitute it for the burger buns.

Before we start up the grill, we need to season the chicken breasts first. Pat dry your chicken with a paper towel. Cover them in some olive oil on all sides and season them with Croix Valley “Barbeque Booster” Greek. Put the chicken back in the fridge for a couple hours to let the rub soak in. You can make the tzatziki and Greek dressing also before hand. Cut the lettuce and put that in a separate bowl aswell.

After a couple hours it’s time to fire up your grill. I used my Asmoke A300 pellet smoker for this cook. I cooked the chicken breast to an internal temperature of 160F and let it rest under aluminum foil until it reached 165F. When waiting for that I put my buns on the grill for about 20 seconds.

The chicken reached 165F internal, it’s time to build our sandwich. Add the dressing to the shredded lettuce (use the amount you prefer) and start putting it on the bun. Second, some tzatziki sauce followed by the sliced chicken breasts. Top it with more tzatziki sauce, red sliced onion, crumbled feta cheese and voila your sandwich is ready.


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