THE GREEK PITA RECIPES

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GREEK PITAS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Greek Pitas Recipe: How to Make It - Taste of Home image

I like to serve these when the gang's over for football games—they taste like gyros and the guys love them! You can prepare the meat and sauce ahead of time for added convenience. —Lisa Hockersmith, Bakersfield, California

Provided by Taste of Home

Categories     Lunch

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 6 servings.

Number Of Ingredients 14

1 cup plain yogurt
1 cup diced peeled cucumber
1 teaspoon dill weed
1/4 teaspoon seasoned salt
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons Dijon mustard
2 garlic cloves, minced
1-1/2 teaspoon dried oregano
1 teaspoon dried thyme
1-1/4 pounds lean boneless pork, thinly sliced
12 pita pocket halves, warmed
1 medium tomato, chopped
2 tablespoons chopped onion

Steps:

  • In a small bowl, combine the yogurt, cucumber, dill and seasoned salt; cover and refrigerate for 6 hours or overnight. , Combine the oil, lemon juice, mustard, garlic, oregano and thyme in large bowl; add pork. Turn to coat; cover. Refrigerate for 6 hours or overnight, turning occasionally., Drain pork, discarding marinade. In a large skillet, stir-fry pork until browned, about 4 minutes. Stuff into pita halves; top with cucumber sauce, tomato and onion.

Nutrition Facts : Calories 362 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 484mg sodium, CarbohydrateContent 35g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

GREEK GRILLED CHICKEN PITAS RECIPE: HOW TO MAKE IT



Greek Grilled Chicken Pitas Recipe: How to Make It image

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

1/2 cup balsamic vinaigrette
1 pound boneless skinless chicken breast halves
CUCUMBER SAUCE:
1 cup plain Greek yogurt
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
1 tablespoon minced fresh parsley
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
PITAS:
8 pita pocket halves
1/2 cup sliced cucumber
1/2 cup grape tomatoes, chopped
1/2 cup sliced red onion
1/2 cup crumbled feta cheese

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.

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