Grilled Chicken Greek Style With Salad And Warm Pita Bread For Food

GRILLED CHICKEN GREEK SALAD

Steps:

• Prepare a grill for medium heat; lightly oil the grates.
• Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
• Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.

GREEK GRILLED CHICKEN PITAS

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.

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD F

Steps:

• Preheat grill pan over high heat.
• Place chicken in shallow dish and season with salt and pepper.
• Preheat oven to 275°F.
• Wrap pita breads in foil.
• Place in warm oven and heat until dinner is served.
• Combine lemon zest, juice and vinegar in a bowl and whisk in oil.
• Add oregano, garlic and whisk again to combine into dressing.
• Pour half the dressing over chicken tenders.
• Turn tenders in dressing to coat.
• Combine remaining salad ingredients in a bowl.
• Pour remaining dressing over salad and toss well.
• The salad should be very lightly dressed.
• Season salad with salt and pepper and transfer to a large serving platter.
• Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter.
• Remove pitas from oven and unwrap.
• Cut pitas in half and arrange around the edge of platter.
• To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

GRILLED CHICKEN, GREEK-STYLE, WITH SALAD AND WARM PITA BREAD FOR

Steps:

• Preheat a grill pan over medium-high heat.
• Preheat oven to 200 degrees F. Wrap the pita breads in foil, and put in the warm oven until dinner is ready.
• Put the chicken into a shallow dish with sides.Season the chicken with salt and pepper on both sides, to taste.
• Mix the lemon zest and juice with the vinegar and then whisk in the oil. Add the oregano, garlic and whisk it again to make sure it's combined well. Pour about half of this dressing over the chicken strips and turn them to coat.
• Combine all the veggies in a big bowl and toss well with that leftover dressing (don't pour it all in at once. add some and toss the salad and repeat until you reach the right amt of dressing for your liking). Season with salt and pepper, to taste.
• Grill the chicken strips for about 4 to 5 minutes per side. Transfer the chicken strips to your salad bowl/dish when they are cooked through.
• Remove the pitas from your oven and unwrap. Cut pitas in half and then arrange them around your salad bowl/dish.
• To serve, each person can pile on the grilled chicken and veggies onto their pita and wrap it up!

GRILLED PITA

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.

GREEK CHICKEN IN A PITA

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.

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING

Steps:

• Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
• Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
• Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
• Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
• Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
• To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

GREEK GRILLED PITA SALAD

Steps:

• Preheat the grill.
• In a large bowl, whisk together the vinegar, olive oil, pepper flakes, garlic, salt, cheese and oregano. Set aside.
• Place the whole pitas on the hot grill and cook on each side for about 1 1/2 minutes, or until nice grill marks form and the pitas are toasty. REmove and cut each pita in half, and then into 1 inch strips.
• Add the tomatoes, onion, cucumber, olives, parsley and grilled pita strips to the bowl of vinaigrette and toss together well. Serve immediately.

GREEK VILLAGE SALAD WITH GRILLED PITA BREAD

Steps:

• Mix all the veggies, olives and parsley into a large bowl. Crumble or slice the feta cheese over the salad. Combine the oil, vinegar and oregano - either shake it together in a jar or whisk. Pour the dressing over the salad - don't pour it all in at once, instead pour the amount to taste. Season your salad with salt and pepper and let it marinate until you're ready to serve.
• Meanwhile, you can quickly grill your pita bread (or use a hot griddle or grill pan). Grill until the pita gets blistered and warm on both sides.
• Serve the grilled pita alongside the salad and enjoy!

GREEK CHICKEN PITA PIZZAS

Steps:

• Heat oven to 425°.
• Place the pita on a greased baking sheet; arrange the tomato slices on top of each pita in an overlapping circular pattern.
• Distribute the chicken, feta, green onions, garlic, olives and oregano over the pizzas.
• Bake until cheese melts and the pita bread crisps, about 8 minutes.

GRILLED PITA WITH GREEK SALAD

Steps:

• Whisk together lemon juice, oregano, garlic, sugar, salt, and pepper in a large bowl, then add oil and whisk dressing until combined well.
• Purée 1 1/4 cups chickpeas, water, and 1/4 cup dressing in a food processor until almost smooth.
• Heat grill pan over high heat until smoking and lightly brush with oil, then grill pitas, 2 at a time, turning over once, until grill marks appear, about 2 minutes total per batch. Transfer to plates.
• Add salad greens, tomatoes, cucumber, olives, cheese, and remaining chickpeas to remaining dressing in bowl and toss to coat well.
• Spread some chickpea purée on each pita, then mound salad on top.