GREEK GRILLED CHICKEN PITAS RECIPE
These fresh and flavorful Greek grilled chicken pitas are stuffed to the max. This is a easy recipe perfect for weeknight dinners!
Provided by LifeMadeSimpleTeam
Categories Main Dishes
Time 30m
Number Of Ingredients 24
Steps:
- In a large mixing bowl or a ziploc bag, whisk together the olive oil, lemon juice, lemon zest, yogurt, vinegar, onion, garlic, thyme, oregano, paprika, coriander, and black pepper. Marinate at room temperature for 30 minutes to 1 hour OR place in the refrigerator to marinate for up to 24 hours.
- Heat an indoor or outdoor grill, lightly brush the grates with a high heat oil such as canola or grapeseed. When the grill is hot, add the chicken and grill until the chicken reaches an internal temperature of 160 degrees. Remove from grill transfer to dish. Cover with foil and allow to rest for 5 minutes before using.
- To assemble: Add your favorite toppings to the pita, wrap and serve.
Nutrition Facts : ServingSize 6 serving, Calories 396 kcal, Carbohydrate 33 g, Protein 42 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 887 mg, Fiber 1 g, Sugar 1 g
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.
PITA CHICKEN
Kind of like a fajita sandwich. Great with a nice green salad. Eat and enjoy!
Provided by Kim Fliehmann
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- Cut chicken into strips. In a skillet, saute in hot oil until almost done. Sprinkle garlic powder, onion powder, salt, ground black pepper and cayenne pepper over chicken. Add salsa and simmer until done (about 5 minutes).
- Split pitas in half, fill with chicken and garnish with tomatoes, lettuce, avocados and sour cream. Add whatever garnishes you like and eat!
Nutrition Facts : Calories 487.4 calories, Carbohydrate 45.6 g, Cholesterol 77.8 mg, Fat 18.7 g, Fiber 6.1 g, Protein 34.9 g, SaturatedFat 4 g, Sodium 886.6 mg, Sugar 4.9 g
EASY CHICKEN GYRO
Greek-inspired Mediterranean chicken gyro.
Provided by KarenCanCook
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 1h45m
Yield 6
Number Of Ingredients 19
Steps:
- Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth; set aside.
- Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.
- Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.
- Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.
- Transfer cooked chicken to a plate and allow to rest for 5 minutes.
- Heat 1 teaspoon olive oil in a large skillet over medium heat; place each pita bread into the skillet until warm and soft, about 2 minutes per pita.
- Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.
Nutrition Facts : Calories 441.1 calories, Carbohydrate 39.3 g, Cholesterol 70.8 mg, Fat 18.3 g, Fiber 3.7 g, Protein 30.3 g, SaturatedFat 5.6 g, Sodium 398.5 mg, Sugar 5.9 g
CHICKEN PITA POCKETS
If everybody's hungry and you're crunched for time, reach for a pita pocket. Just slice them open, fill them up and go. Save even more time with chicken tenders. -Jacqueline Parker, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.
Nutrition Facts : Calories 486 calories, Fat 26g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 687mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 5g fiber), Protein 29g protein.
GREEK CHICKEN PITAS
Greek Chicken Pitas made with chicken marinated in yogurt, lemon, and spices and topped with cucumber, tomato, feta, and tzatziki sauce.
Provided by Kit
Categories dinner
Time 3h30m
Number Of Ingredients 14
Steps:
- Dice the chicken into one inch pieces. In a medium bowl, whisk the yogurt, 2 tablespoons olive oil, lemon juice, red onion, parsley, red wine vinegar, paprika, salt, and pepper together. Stir in the chicken, evenly coating it, then cover the bowl and place the chicken in the fridge to marinate. Let the chicken marinate for at least 3 hours, and ideally overnight. When you are ready to cook the chicken, heat a skillet over high heat. Drizzle enough olive oil into the pan to just coat it. Then add the pieces of chicken one by one so that any excess marinade falls off. Loosely fill the skillet, and as soon as the chicken has lightly browned, flip it over, place the lid on the skillet, and reduce the heat to as low as it will go. Let the chicken cook for 10 minutes. Repeat this process until all of the chicken has cooked. Serve the chicken with pita bread, tomatoes, cucumber, red onion, feta, and tzatziki.
CHICKEN SOUVLAKI PITAS
This simple Greek souvlaki is the perfect dish for outdoor grilling and entertaining. Souvlaki are marinated and grilled skewers of meat often served in pita. They can also be paired with rice pilaff and a salad.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 4
Number Of Ingredients 20
Steps:
- Add yogurt and sour cream to a fine mesh sieve and place over bowl and leave to drain in the refrigerator for four or more hours.
- Grate the cucumber and add to another sieve and leave to drain for an hour or so. Press down to remove more water from the cucumber. If the grated strands of cucumber are long use a sharp knife to mince smaller.
- Mix drained yogurt and cucumbers with garlic, fresh lemon juice, lemon zest and dill. Combine and refrigerate for flavours to develop. Taste and adjust seasoning - you can add more lemon juice or zest if you wish. Refrigerate until ready to use.
- Cut chicken thighs into 1 inch (2.5 cm) cubes. Add to a plastic bag along with olive oil, red wine vinegar, garlic, pepper, salt and oregano. Seal bag and use your hands to work marinade through chicken. Place in refrigerator to marinate 1 hour or preferably overnight.
- Thread chicken pieces onto four skewers. If you don't have metal skewers, soak bamboo skewers in water 20 minutes so they don't burn on the grill.
- Heat grill to medium-high heat. Grill skewers for 20 minutes or until chicken reaches internal temperature of 165°F (74°C). Turn so the chicken browns evenly and doesn't burn.
- Shred romaine and add with cucumber to salad bowl. Meanwhile, cut cherry tomatoes in half. Refrigerate until ready to serve.
- Warm pitas on the grill or in the oven five minutes before serving.
- To serve, spread inside of pocket pita with Tzatziki sauce, followed by salad and warm grilled chicken pieces. Serve remaining Tzatziki on the side.
Nutrition Facts :
BUFFALO CHICKEN PITA PIZZAS
From 5-Ingredient Meals. The recipe calls for 1 9-oz package of refrigerated southwest-flavored cooked chicken breast strips, but I hate those pre-cooked strips so I substitute real chicken.
Provided by Keee8698
Categories Chicken
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F Place pita rounds on a baking sheet. Mix blue cheese dressing with your desired amount of buffalo sauce; brush onto pita rounds. Scatter chicken and celery on top.
- Bake about 10 minutes or until heated through and pitas are crisp. Transfer to plates and sprinkle with blue cheese.
Nutrition Facts : Calories 328.3, Fat 14.6, SaturatedFat 3.3, Cholesterol 31.7, Sodium 531.4, Carbohydrate 35.1, Fiber 1.6, Sugar 1.7, Protein 13.5
GREEK CHICKEN GYROS WITH TZATZIKI SAUCE
Marinated Greek Chicken topped with homemade Tzatziki sauce and Greek salad in warm pita bread.
Provided by Melissa Stadler, Modern Honey
Categories Dinner
Time 35m
Number Of Ingredients 27
Steps:
- Place chicken, yogurt, lemon juice, olive oil, vinegar, salt, pepper, and oregano in bag and let marinate at least 30 minutes, preferably 2-4 hours. The ideal time is 24 hours.
- To make tzatziki sauce, stir together yogurt, olive oil, lemon juice, vinegar, salt, dill, and garlic. Stir in grated cucumber and taste for seasonings. Squeeze the cucumber to remove excess water before adding to rest of ingredients.
- To make greek salad, place tomatoes, cucumber, red onion, parsley, olive oil, salt and pepper in bowl. Stir to coat. Season to taste.
- Chicken can be cooked on grill or in skillet. To cook on grill -- place chicken on kebobs and heat grill to medium heat. Cook for 5-7 minutes per side or until chicken is full cooked.
- To cook chicken on skillet. Heat skillet to medium high heat. Sprinkle with oil. Add chicken and cook for 8-10 minutes, or until chicken is fully cooked and golden brown.
- Place chicken in pita bread. You can warm the pita bread to make it pliable. Top with tzatziki sauce and greek salad. Add additional feta, if desired.
20 MINUTE MEDITERRANEAN CHICKEN PITA SANDWICH RECIPE
Twenty minutes is all you need to whip up this simple yet satisfying Mediterranean Chicken Pita Sandwich!
Provided by The Wanderlust Kitchen
Categories Burgers and Sandwiches
Time 20m
Number Of Ingredients 15
Steps:
- In a large bowl, whisk together the cumin, turmeric, garlic powder, paprika, allspice, and vegetable oil. Add the diced chicken pieces and toss well to coat.
- Heat a large skillet over medium-high heat. Once the pan is hot, add the chicken in a single layer and allow it cook for 2 minutes undisturbed. Continue to saute the chicken until cooked through, another 2-3 minutes.
- Meanwhile, make the sauce by whisking together the Greek yogurt, oregano, olive oil, and salt to taste.
- Assemble the pita sandwiches by spreading one quarter of the yogurt sauce over each of the four pitas, then topping with cooked chicken, cucumber and tomato slices, and topping with crumbled Feta cheese.
Nutrition Facts : ServingSize 1 serving, Calories 613 kcal, Carbohydrate 42 g, Protein 65 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 155 mg, Sodium 586 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 13 g
CHICKEN CAESAR PITA
No forks? No problem. Stuff your chicken Caesar salad in a pita to make this delicious, hands-on Healthy Living sandwich.
Provided by My Food and Family
Categories Bread
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Toss lettuce with chicken, cheese and dressing.
- Serve in pita halves.
Nutrition Facts : Calories 340, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
CHICKEN FAJITA PITA
Make and share this Chicken Fajita Pita recipe from Food.com.
Provided by pink cook
Categories Lunch/Snacks
Time 8h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine Italian salad dressing and soy sauce in a medium bowl and add chicken. Cover and chill at least 8 hours. Remove chicken from marinade and reserve.
- Grill chicken over medium heat 10 minutes on each side or until well cooked and light browned. Cut into strips and keep it warm.
- Add 2 tablespoons of vegetable oil in a nonstick skillet and place over medium-high heat until hot and add peppers and onion slices. Cook until vegetables are crisp-tender and then add grilled chicken strips.
- Fill pita halves with chicken and vegetables and serve with Ranch salad dressing or yogurt and picante sauce, if you like.
Nutrition Facts : Calories 356.3, Fat 19, SaturatedFat 3.6, Cholesterol 38.9, Sodium 1384.5, Carbohydrate 30, Fiber 2.3, Sugar 5.4, Protein 16.7
GREEK CHICKEN IN A PITA
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
- In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.
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 CHICKEN PITA SANDWICH
Steps:
- In a medium bowl, combine all chicken ingredients together and allow to marinate at least 2 hours.
- Remove chicken from marinade and slice about 1/4- to 1/2-inch thin.
- Pour 3 to 4 tablespoon of olive oil in a medium frying pan. Heat to a medium-high and add chicken. Cook chicken for about 8 minutes, stirring occasionally for even cooking.
- In a medium bowl, combine chicken with veggies. Add desired sauce or condiment. Use desired amount.
- Heat pita loaves in oven or microwave. Stuff pita with chicken and veggies.
- Serve immediately with french fries.
Nutrition Facts : Calories 661 kcal, Carbohydrate 53 g, Cholesterol 193 mg, Fiber 4 g, Protein 79 g, SaturatedFat 3 g, Sodium 583 mg, Sugar 7 g, Fat 13 g, ServingSize 2 servings, UnsaturatedFat 0 g
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- Heat the oil in a large skillet over medium-high heat. Season the chicken with the cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook until an instant read thermometer inserted in the center of each piece registers 165º F, 6 to 7 minutes per side. Cut into bite-size pieces.
- Meanwhile, mix together the yogurt, cucumber, mint, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl.
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- 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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Category MainCalories 191 per serving
- To prepare this chicken souvlaki recipe, start by preparing the marinade. Cut the chicken breasts into 2-3 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 30-60 minutes.
- In the meantime prepare the tzatziki sauce for the chicken souvlaki. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
- To assemble the chicken souvlaki (skewers), cut the wooden skewers to fit your griddle pan and soak them in water. (This will prevent them from burning.) Thread the chicken pieces, comfortably, on the skewers.
- Preheat a grill or griddle pan on a high heat. Cook the chicken souvlaki (skewers) for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.
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- Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.
- Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
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- Cut your chicken into small-ish, bite-sized pieces. Place into a bowl. In a small bowl, stir together all the marinade ingredients. Pour over chicken and stir well to combine and coat the chicken. Cover the bowl and refrigerate for at least 1 hour or up to 8 hours.
- If using wooden skewers, soak in cold water for 30 minutes before using. Prepare the marinated cherry tomatoes and/or homemade tzatziki, if using (see Notes below), prepare them about 30 minutes ahead or more and refrigerate.
- When ready to cook, heat your grill to medium high (or alternately, heat your oven to 400F). Thread marinated chicken onto skewers, being sure not to fill the skewers too tightly (leave a tiny bit of space between pieces). Cook on the grill for 8-10 minutes, turning regularly, until cooked through. If using the oven, your chicken may take a bit longer. You can also place them under the broiler for a minute or two to add some colour.
- Prepare the pitas by adding some lettuce to the pocket. Spoon in some marinated cherry tomatoes, if using, Remove chicken from skewers and add to pita. Top with a drizzle of tzatziki.
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- 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.
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- Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. If grilling, oil the grill rack (see Tip). If broiling, coat a broiler pan with cooking spray.
- Sprinkle chicken with 1 teaspoon garam masala and 1/2 teaspoon salt. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes.
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- Using a large skillet, add oil and heat to a medium-high heat. While the skillet is warming up, season the thinly sliced chicken breasts with the lemon pepper and Old Bay seasoning. Place chicken in the hot skillet. Do not move the chicken for 5 minutes. This will give it a nice browned crunchy texture. Flip chicken over and continue cooking until cooked thought, about 5 more minutes. Remove chicken from skillet and cut into small cube size pieces.
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