Tender homemade pitas, baked until pillowy and soft, serve as the ideal vessel for these zesty lemon butter grilled kebabs. The chicken mince is seasoned with a balanced mix of aromatic spices, then seared and finished in a silky, citrus-infused cream sauce that ties the entire dish together.

Preparing the dough from scratch gives the pitas a fresh, authentic texture that pairs beautifully with the richness of the kebabs. Steaming the chicken mixture first ensures the meat remains juicy and succulent before it hits the grill, allowing the garlic, lemon, and butter sauce to cling to every bite.

These grilled pitas work well for a casual weekend dinner or a hearty lunch where you want something more substantial than a standard sandwich. The combination of the tangy lemon notes and the creamy garlic finish offers a refreshing contrast, making this a satisfying meal that brings a homemade touch to your table.

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If you enjoy the bright, citrus-forward profile of these grilled pitas, you can easily adapt the flavor profile to main courses. The same citrus-butter profile works beautifully when preparing seared salmon fillets for a light weeknight dinner, or you can thread the zesty butter sauce into your next barbecue rotation by brushing it over charred meat kebabs just before serving.

Key Ingredients

Flour: Forms the essential structure and base for the homemade pita dough.
Chicken mince: Provides the primary protein foundation for the lemon butter kebabs.
Butter: Enriches the pita dough and creates the silky base for the tangy lemon sauce.
Lemon juice: Delivers the signature bright, acidic profile to the creamy kebab sauce.
Yeast: Acts as the leavening agent to achieve the signature puffy texture of the pitas.
Fresh cream: Adds a rich, velvety consistency to the lemon butter sauce for the kebabs.
Green masala: Infuses the chicken mince with aromatic, savory spice notes.

More Grilled and Citrus-Infused Favorites

Red Emperor Garlic Butter Parcels provide a similar focus on aromatics and butter, making them a natural choice if you enjoy simple, hands-off grilling techniques.
Lemon Posset offers a creamy, chilled finish to a citrus-heavy meal, balancing the charred notes of your pita bread with a refreshing dessert.
Grilled Sambal Stingray In Banana Leaves (Ikan Pari Bakar) is an excellent way to expand your outdoor cooking repertoire if you are looking to move beyond breads and explore bolder, spice-driven seafood dishes.

Lemon Butter Grilled Pitas

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Homemade Pita Ingredients

2 Cups flour2 Teaspoons yeast2 Tablespoons sugar2 Tablespoons milk powder1 Teaspoon salt2 Tablespoons oilWarm water2 tblsp soft butter

Method

In a mixing bowl add all the dry ingredients mix well. Then create a well in the center.Pour in the oil and add water gradually bind a soft dough (just soft not sticky).Stretch the dough on a clean work surface, add butter and knead for a good 10 minutes till its nice smooth and elastic.Cover and let it rise till double in size.Once risen divide into equal portions. Roll each dough ball in to a smooth ball without any cracks. Dust a little dry flour and roll each ball in to a thick round disc. Place on to a parchment paper lined baking tray.Bake in the oven on 180C for 10 minutes till they nice and puffy. Reduce temperature to 150 C and bake for a further 5 minutes or till baked through. Don’t let them get browned.Remove from oven and cover with a clean kitchen towel. Serve hot with your favourite fillings.

Lemon Butter Kebabs Ingredients

3⁄4 kg chicken mince11⁄2 slices bread, soaked in waterand squeezed out.1 large onion grated (squeeze out excess liquid)1 egg1 tsp crushed garlic1 tsp green masalaSalt to taste1⁄2 tsp lemon pepper1 tsp chicken spice1 tsp dhana jeeru1⁄2 tsp baking powder1 tsp paprika

Steps

Mix everything together well.Chill for 1-2 hours in the fridge.Oil hands and form into kebabs. Place in a large flat pot with a little water and steam on medium heat untill cooked. Add a little butter to brown.

Sauce

60g butterJuice of 1 large lemonSalt to taste1 tsp brown sugar1⁄2 tsp lemon pepperHeat together gently untillsimmering. Add in 1 cup of freshcream, 2 tbsp of garlic sauce, and choppedparsley. Simmer on low to thicken.Place kebabs in sauce and grill for 3-5 minutes. Serve with sides of choice.Serving suggestion:Serve filled in Grilled Pitas.

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