GRILLED CHICKEN PITA
Delicious and healthy recipe. This is one of my personal favorites!!! I tweaked this recipe to my taste and it was delicious. If you are looking for something different, I recommend giving this a try.
Provided by Christine Schnepp
Categories Chicken
Number Of Ingredients 15
Steps:
- 1. In a medium bowl combine lemon juice, curry powder, olive oil, salt, cumin, and minced garlic. Add chicken and toss to coat. Let sit for 20 minutes.
- 2. To prepare sauce- In a small bowl whisk together yogurt, hummus, lemon juice, and 1 minced garlic clove. Set aside.
- 3. Grill chicken for 4 minutes on each side or until chicken is fully cooked.
- 4. Place pitas on the grill rack and grill for 1 minute on each side or until lightly toasted. Place 1 pita on each plate. Top with chicken, lettuce, tomato and add dressing.
CHICKEN AND ARUGULA PITA POCKETS
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.
- In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.
- To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.
- For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.
GRILLED CHICKEN CLUB PITAS
Why heat up the kitchen on warm Indian summer evenings when you can take dinner in hand with these hearty chicken pitas from Lynne Ziegler in Odenton, Maryland? LYNNE'S TIP: I also roll up the chicken strips in flour tortillas and serve as grab-and-go wrap sandwiches. Serve any leftover chicken with mixed greens and the last of the garden tomatoes in lunch salads the next day.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the mayonnaise, honey, mustard and seasoning blend; set aside 3 tablespoons. Pour remaining mixture in a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Refrigerate reserved mayonnaise mixture until serving., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°. Cut chicken into 1-in. strips., Spread reserved mayonnaise mixture over pita breads; top with the lettuce, chicken, bacon and cheese.
Nutrition Facts : Calories 511 calories, Fat 15g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 759mg sodium, Carbohydrate 49g carbohydrate (14g sugars, Fiber 2g fiber), Protein 43g protein.
MIDDLE EASTERN GRILLED CHICKEN PITA SANDWICHES WITH YOGURT MINT SAUCE
Steps:
- Make the marinade:
- In a bowl whisk together the yogurt, the lemon juice, the garlic paste, the thyme, and pepper to taste.
- Arrange the chicken, pricked in several places with a fork, in one layer in a large shallow dish, pour the marinade over it, and let the chicken marinate, covered and chilled, turning it once, for at least 3 hours or, preferably overnight
- Make the sauce:
- In a bowl whisk together the yogurt, the garlic paste, the lemon juice, the parsley, the mint, and salt and pepper to taste.
- On an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high eat grill the chicken (discard the marinade) turning it, for 12 to 15 minutes on each side, or until it is cooked through. While the chicken is cooking, in a skillet cook the onion in the oil over moderate heat, stirring, until it is softened and lightly golden. Remove the skillet from the heat, add the tomato and the sesame seeds, and season the mixture with salt and pepper. Transfer the chicken to a cutting board and cut it diagonally into thin slices. Cut off a small piece of each pita loaf to form an opening and heat the pita loaves on the grill, turning them once, for several seconds, or until they are just softened. Divide the chicken, the onion mixture, and the sauce among the pita loaves.
SHAWARMA-SPICED CHICKEN PITA WITH TAHINI-YOGURT SAUCE
Traditional shawarma calls for roasting meat on a large vertical spit. We mimic the effect here by roasting at a high temperature, which yields chicken that is crisp on the outside yet moist and juicy on the inside.
Provided by Rhoda Boone
Categories 22-Minute Meals Dinner Chicken Yogurt Cucumber Tomato Roast Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 425°F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
- Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl until incorporated. Fold in 2 Tbsp. dill and 2 Tbsp. mint.
- Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl.
- Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 Tbsp. tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside.
- Do Ahead
- Tahini-yogurt sauce can be made 1 day ahead. Cover and chill.
GREEK GRILLED CHICKEN PITAS
I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.
Nutrition Facts : Calories 428 calories, Fat 14g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 801mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.
GRILLED CHICKEN WITH YOGURT MARINADE
Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They're thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to overcook. In this recipe inspired by Turkish chicken kebabs, a yogurt and herb marinade makes them supremely tender and helps them brown beautifully on the grill. While some citrus-heavy marinades begin to break down chicken after just a few hours, this marinade uses only the zest, saving the juice for a quick squeeze before serving. The result is incredibly tender chicken you can prep up to a day in advance. Oregano and thyme work well together here, but feel free to play around with herbs and use what you have on hand, or substitute dried herbs in a pinch.
Provided by Lidey Heuck
Categories poultry, main course
Time 3h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
- Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
- If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
- Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.
More about "grilled chicken pita with yogurt sauce and arugula recipes"
GRILLED CHICKEN PITAS | PAULA DEEN
From pauladeen.com
5/5 (3)
GREEK GRILLED CHICKEN PITAS - LIFE MADE SIMPLE
From lifemadesimplebakes.com
EASY GRILLED CHICKEN PITA RECIPE - MUNCHKIN TIME
From munchkintime.com
5/5 (2)Category Chicken Recipe, Lunch, SandwichCuisine GreekTotal Time 25 mins
- Combine all of the ingredients inside the bowl, marinate over the night or at least 1 hour. Grill on high heat for 6-8 minutes on each side.
GREEK CHICKEN PITA WITH YOGURT SAUCE - MEGAN VS KITCHEN
From meganvskitchen.com
- In a large bowl, or resealable bag, mix together 1/2 cup of yogurt, 2 tablespoons of lemon juice, 2 minced cloves garlic, 2 teaspoons of dried Greek oregano, 1 teaspoon of thyme, 1 teaspoon of onion powder, and 1/2 teaspoon of salt. Add chicken to the bowl, covering in the yogurt mixture. Cover and refrigerate for 1 hour or up to 10 hours.
- Preheat to 400 degrees F. Coat a baking sheet with cooking spray. Fold chicken in half (similar to how it was packaged) and place the chicken on the pan. Place cherry tomatoes around the chicken. Drizzle a little bit of olive oil and salt on top of the tomatoes. Throw away any remaining marinade. Bake until the thickest part of the thighs registers 165 degrees F, about 25 minutes.
- While the chicken is cooking, combine the remaining 1 cup of yogurt, 2 tablespoons of lemon juice, 1 garlic clove, 1/4 teaspoon salt, grated cucumber, and 1/2 tablespoons dried mint, dill, and/or parsley, and a pinch of salt in a small bowl. Mix together and add more salt if needed ( it probably will need more)
23 BEST CHICKEN PITA RECIPES
From simplychickenrecipe.com
GREEK GRILLED CHICKEN PITA RECIPE - SOUTHERN LIVING
From southernliving.com
GRILLED CHICKEN PITA SANDWICH RECIPE - THE WORLD RECIPE
From theworldrecipe.com
GRILLED CHICKEN PITA RECIPE - THE WORLD RECIPE
From theworldrecipe.com
CHICKEN & CUCUMBER PITA SANDWICHES WITH YOGURT SAUCE
From eatingwell.com
GREEK CHICKEN PITAS WITH CUCUMBER DILL YOGURT DRESSING
From simplyscratch.com
15 GYRO PITA CALORIES - SELECTED RECIPES
From selectedrecipe.com
CHEESE SHAWARMA WITH LEBANESE STYLE PITA BREAD RECIPE
From dailymotion.com
30 ARUGULA RECIPES THAT AREN'T JUST SALADS | COOKING LIGHT
From cookinglight.com
GRILLED CHICKEN PITA WITH CUCUMBER YOGURT DRESSING
From mysanfranciscokitchen.com
35+ MUST-TRY CHICKEN THIGH RECIPES | FEASTING AT HOME
From feastingathome.com
20 EASY SUMMER LUNCH IDEAS - LUNCH RECIPES FOR SUMMER
From thepioneerwoman.com
26 ANTI-INFLAMMATORY RECIPES WE CAN'T STOP EATING - YAHOO
From yahoo.com
PITA JUNGLE LEMON VINAIGRETTE NUTRITION FACTS
From spiritofmaat.com
SUMMER FOOD: GRILLED CHICKEN PITAS RECIPE | BOWFLEX
From bowflex.com
LEBANESE GRILLED MINCED MEAT KABOBS (KAFTA) - MSN
From msn.com
GRILLED CHICKEN PITA WITH YOGURT SAUCE AND ARUGULA RECIPE
From cooking.nytimes.cf
You'll also love