Kotopoulo Lemonato se Pita is lemon chicken in pita: lemony grilled chicken wrapped in soft pita bread. The defining trait is the lemon, lemonato meaning lemoned, and it is not a garnish here, it is the dominant flavor the whole thing is built around. This sits apart from the plain grilled and skewered chicken forms in the Greek set precisely because of how far the citrus is pushed.
The make is a lemon marinade, a grill, and a wrap. Chicken is bathed in a marinade heavy on lemon juice, with olive oil, garlic, oregano, and salt, long enough for the acid to carry into the meat and brighten it through rather than only coat the surface. It is then grilled over direct heat until colored and just cooked, and often finished with a further squeeze or a spoon of the lemony pan juices so the citrus stays loud. The chicken goes into a warm soft pita, set down the center, and the bread is rolled tight. Good execution shows chicken that tastes of lemon all the way through rather than only on the outside, with a real grill char still on it and an interior that stays juicy despite the acid. Sloppy work has two classic failures: chicken sat in raw lemon so long the acid has cooked and toughened the surface into a pale chalky layer, or the opposite, a bland piece with a token squeeze of lemon at the end and no real penetration. Add the wrap failures, a cold pita that cracks, a dried-out overgrilled breast, and the version collapses. The balance to hit is bright sharp lemon against charred juicy chicken in soft warm bread, and that needs the acid measured, not weaponized.
Variation runs on how the lemon is delivered and what else rides along. Some builds keep it austere, just lemon, oil, oregano, letting the citrus and char do everything; others soften the edge with a yogurt or tzatziki element inside the wrap to round the acid. The marinade time is the lever that matters most, long enough to flavor through, short enough not to denature the surface. As a citrus-led pita wrap it is distinct from the grilled-breast sti schara version and the chunk-skewered souvlaki, each of which deserves its own article rather than being crowded in here.