GREEK GRILLED CHICKEN PITAS RECIPE: HOW TO MAKE IT
I switched up my mom’s recipe to create this tasty pita pocket variation. It’s one of our favorite grilled chicken recipes and is perfect for warm days. The creamy cucumber sauce goes great with the fresh, crunchy veggies. —Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
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, FatContent 14g fat (6g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 801mg sodium, CarbohydrateContent 41g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 33g protein.
BETTER-THAN-PITA GRILL BREAD RECIPE | EPICURIOUS
Cooking these flatbreads in a grill pan gives them a smoky flavor. They can be served with hummus or the [Lebanese Lamb and Bean Stew.](/recipes/food/views/233264) Don't expect a pocket — they are like rustic tortillas.
Provided by EPICURIOUS.COM
Total Time 55 min
Cook Time 45 min
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Whisk together flour (2 cups), sugar, salt, and yeast in a bowl until combined. Whisk together water, oil, and egg in another bowl until combined well, then stir into flour mixture until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, working in just enough additional flour to keep dough from sticking, about 2 minutes (dough will not be smooth). Form dough into a ball and put in an oiled bowl, turning to coat, then let rest in bowl, uncovered, in a warm draft-free place 10 minutes.
- Cut dough into 10 pieces and form each into a ball. Working with 1 piece at a time, flatten balls, then roll out into 6-inch rounds (less than 1/8 inch thick) on lightly floured surface with a lightly floured rolling pin.
- Preheat grill pan or skillet over moderately high heat just until smoking, then reduce heat to moderate and grill bread rounds, 1 at a time, turning once, until marks appear and bread is cooked through, about 2 minutes. Keep breads warm, wrapped in a cloth napkin.
More about "pitas grill recipes"
MEDITERRANEAN CHICKEN PITAS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 15 minutes
Category Main Dishes, Sandwich Recipes, Chicken
Calories 441.9 calories per serving
- Combine artichokes with feta cheese, green onions, lemon juice, salt, and pepper in a bowl. Spoon into pita halves. Divide chicken slices and add to pita pockets.
GREEK GRILLED CHICKEN PITAS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Lunch
Cuisine Mediterranean
Calories 428 calories per serving
- 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.
GRILLED WHOLE WHEAT PITA BREAD | GLOBAL TABLE ADVENTURE
From globaltableadventure.com
- Mist the bread with water (optional, but helps them puff up) and place on the griddle. Close the grill and cook a few minutes per side, until puffy and golden.
JERUSALEM MIXED GRILL AND HOMEMADE PITA RECIPE - JAMIE GELLER
From jamiegeller.com
Total Time 115 minutes
Cuisine Israeli & Middle Eastern
- Pita Preheat oven to 500°F / 260°C.1. In a bowl, add flour, yeast, brown sugar and salt. Mix. 2. Make a well in the middle of the flour and add warm water and oil. Mix until all the ingredients are combined well. 3. Use your hands to form the dough and knead for 5 minutes. 4. Place the dough in a clean bowl and cover in plastic wrap or a towel. Leave to rise in a warm area for 1 hour or until doubled in size. 5. Separate dough into 8 equal pieces and form each piece into a ball. Flatten out with a rolling pin into a circle. Place on a sheet pan in hot oven. Bake for 5-7 mins (until lightly golden). Mixed Grill 1. In a jar or bowl, mix together the cinnamon, turmeric, cardamom, paprika, black pepper, ground cloves, ground chili powder, ground coriander, curry powder, minced garlic, sumac and kosher salt. 2. Add olive oil to a frying pan on medium heat. Add 1 tablespoon of the pre-mixed spices and stir. Add onion, chicken hearts and chicken thighs and stir. Make sure the chicken is cooked thoroughly, which will take about 10 minutes. 3. Add the koshered chicken livers and cook for a few more minutes, until hot. (Koshered chicken livers are pre-cooked). 4. Slice off the top of the pita and open the pocket. Spread a spoonful of tahini inside followed by plenty of mixed grill and topped with parsley. Enjoy. *Click here to learn about kashering liver and hearts
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