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 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.
GRILLED CHICKEN PITAS
Envision yourself in the Greek isles with our grilled chicken pita recipe. The marinated chicken gives these pitas a distinctive rich flavor.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix first 4 ingredients until blended. Reserve half the A.1. mixture; pour remaining over chicken in shallow dish. Stir to evenly coat chicken. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 5 to 7 min. or until done, turning after 4 min. and adding pitas to the grill for the last 2 min. to grill 1 min. on each side.
- Fill pita halves with spinach, cucumbers, chicken and tomatoes. Drizzle with reserved A.1. mixture. Top with cheese.
Nutrition Facts : Calories 440, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 36 g
CHICKEN SOUVLAKI WITH GRILLED PITA
Steps:
- Chicken:
- In large bowl whisk together all the souvlaki ingredients, except the chicken. Reserve 1 1/2 tablespoons for Round 2 Recipe Greek Flat Bread. Add the chicken and toss to coat. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator.
- Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Cook until the chicken is cooked through, about 10 to 12 minutes.
- In a medium bowl combine all the tzatziki sauce ingredients and set aside.
- Divide the dough into 4 equal portions. On a floured work surface, roll out each portion into 6 to 7 inches in diameter and about 1/8-inch thick.
- Preheat a grill pan or grill over medium heat.
- Grill the dough for 2 to 3 minutes per side. The pitas should be cooked through but still pliable and not too crispy.
- To Assemble:
- Put a grilled pita onto a plate, top with some cooked chicken, lettuce, tomato, onion and some tzatziki sauce. Repeat with remaining ingredients and arrange on a serving platter.
GRILLED PITA
Common throughout the Middle East and Mediterranean, pita is traditionally baked at high temperatures in a tandoor (clay) oven. The versatile staple is served with kebabs, falafel, souvlaki, hummus, baba ganoush and many other preparations. It's popular in America, too, but our store-bought pita generally leaves a lot to be desired. (For starters, by the time we get it, it's often several days old.) The good news is that pita is easy to make at home and the soft, tender and fragrant result is well worth it. Although you can bake it in a regular oven, we use a grill to replicate a bit of that smoky tandoor flavor. Cooking the dough on a griddle rather than directly on the grill grates means there's less chance of sticking, making the bread easier to flip.
Provided by Food Network Kitchen
Time 2h40m
Yield 8 pitas
Number Of Ingredients 6
Steps:
- Whisk 2 1/2 cups flour and the yeast, salt and sugar in a large bowl. Add the water and mix using a rubber spatula until the dough comes together. The dough should be a little sticky, but soft and able to hold its shape. Add up to 1/2 cup more flour, if needed. Transfer the dough to a floured surface and knead until it's soft, smooth and elastic, 5 to 7 minutes. Alternatively, you can use a stand mixer and knead until the dough becomes soft and elastic, about 5 minutes. The dough might be just a little sticky and that's okay.
- Place the dough in a clean bowl and cover with plastic wrap and a kitchen towel. Place in a draft-free area, such as a turned-off oven, until doubled in size, about 90 minutes.
- Gently deflate the dough by pressing it down with your hands. Transfer the dough to a lightly floured surface and divide into 8 pieces. Shape each piece into a ball and gently flatten. Cover with a kitchen towel and let rest for 20 minutes.
- Meanwhile, place a cast-iron griddle on an outdoor grill and heat it to medium high (450 degrees F) with the lid closed. Alternatively, you can use a large cast-iron skillet.
- Use a lightly floured rolling pin to roll out 1 piece of dough into a round about 1/4-inch thick, flipping the dough a few times to prevent it from sticking. Meanwhile, keep the remaining pieces of dough covered with a kitchen towel. Transfer the rolled-out pitas to a baking sheet and cover with a kitchen towel. Repeat with the remaining dough, stacking the rounds with a flour-dusted piece of parchment or wax paper between each round to prevent them from sticking.
- Brush the griddle lightly with olive oil. Sprinkle a little water on a rolled-out pita and place it on the griddle. You can cook 2 pitas at a time on a grill pan and 1 pita at a time on a cast-iron skillet. Close the grill and cook until there are small light brown spots on the pita, about 2 1/2 minutes on each side. Some of the pitas will puff up as they cook. Transfer to a platter and cover with a clean towel to prevent them from drying out. Repeat with the remaining rolled-out pitas. (It shouldn't be necessary to re-oil the griddle if it is well-seasoned.) Serve warm.
CHICKEN CAESAR PITAS
Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken. , On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled., In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.
Nutrition Facts : Calories 398 calories, Fat 10 g fat (2 g saturated fat), Cholesterol 65 mg cholesterol, Sodium 919 mg sodium, Carbohydrate 44 g carbohydrate (3 g sugars, Fiber 5 g fiber), Protein 31 g protein.
GRILLED CHICKEN PITA WITH YOGURT SAUCE AND ARUGULA
You might need a few common ingredients from the grocery store - chicken breast, cucumbers, yogurt, herbs - to make this satisfying pita sandwich, but it's not at all difficult to put together. It's a year-round favorite. If you're in the mood to bake, try making your own pita bread.
Provided by David Tanis
Categories lunch, sandwiches, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season chicken breasts on both sides with salt and pepper and rub with a little olive oil. Bring to room temperature.
- Place a cast-iron pan or a stovetop grill pan over medium-high heat. When pan is hot, add chicken breasts, lower heat to medium and cook gently for about 3 to 4 minutes on each side, until firm to the touch. (To keep meat moist, do not overcook.) Set aside to rest and cool to room temperature, then slice crosswise at a diagonal.
- Meanwhile, in a small bowl, mix together yogurt, olives, cucumber, mint, parsley, garlic, oregano, sumac and red-pepper flakes. Season with salt to taste.
- Heat pita breads in toaster oven or a dry skillet over medium-high. Cut each pita in half to make half-moon pockets. Fill each pocket with chicken, yogurt sauce and arugula. Serve with extra sauce on the side.
More about "grilled chicken pita recipes"
GREEK GRILLED CHICKEN PITA RECIPE - SOUTHERN LIVING
From southernliving.com
Cuisine GreekCategory Dinner, Lunch, SandwichAuthor Ivy OdomTotal Time 1 hr 25 mins
- Stir together oil, garlic, oregano, salt, pepper, and lemon zest in a large bowl. Add chicken, and turn to coat. Cover and refrigerate 1 hour.
- Preheat grill to medium-high (400°F to 450°F). Remove chicken from marinade; discard marinade. Place on unoiled grates. Grill, uncovered, until a thermometer inserted in thickest portion of meat registers 165°F, 6 to 8 minutes per side. Transfer chicken to a cutting board; drizzle with lemon juice. Rest 5 minutes or up to 20 minutes. Cut crosswise into 3/4-inch slices.
- While chicken rests, place pita rounds on unoiled grates. Grill, uncovered, over medium-high until warmed and slightly charred, about 2 minutes per side. Remove from grill; spread 2 tablespoons tzatziki over each pita.
EASY GRILLED GREEK CHICKEN PITAS (SO GOOD!) - GOOD LIFE EATS
From goodlifeeats.com
Category LunchCalories 290 per serving
- Pour the Marzetti® Simply Dressed® Lemon Vinaigrette over the chicken in a zip top bag and marinate the chicken for 4-6 hours, or overnight. Drain the chicken from the marinade. Grill the chicken over medium heat until done, turning partway through. Allow to cool, and then slice.
- Fill pita pockets with grilled chicken and remaining ingredients, in whatever proportions you prefer. Top with crumbled feta cheese and Marzetti®Simply Dressed® Greek Feta Salad Dressing.
EASY GRILLED CHICKEN PITA RECIPE - MUNCHKIN TIME
From munchkintime.com
5/5 (3)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.
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