Grilled Lemon Chicken Wrapped In Pita With Tzatziki Food

GREEK CHICKEN GYROS WITH TZATZIKI SAUCE

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.

GRILLED LEMONS

Steps:

• Gather the ingredients.
• Rinse the lemons clean. If you have any plans to use or otherwise eat the peel, you may even want to go so far as to scrub them with soap before rinsing them. Pat them dry. To release extra juice, roll them on a hard surface.
• Cut the lemons in half crosswise.
• Optional: Pop out and discard any visible seeds. Use the tip of a paring knife to urge any deeper-set seeds to the surface. This is a kind service to your fellow diners since it minimizes the chance that they'll bite into a bitter seed while enjoying their lovely grilled lemons.
• Use a pastry brush , silicone grilling brush, or a paper towel to brush the cut sides with a bit of oil. You can sprinkle the cut sides with fine sea salt, too, if you want to add a more intense savory effect to the grilled lemons.
• Set the lemons cut-side-down on the hot grill or in the frying pan. Cook until the lemons are heated through and charred on the cut side, about 3 minutes. Ideally, you'll cook them without moving them so they char nicely, but adjust them if the heat seems uneven so they char evenly.
• Enjoy!

GRILLED LEMON CHICKEN WRAPPED IN PITA WITH TZATZIKI

Steps:

• In a small bowl whisk together the ingredients for the marinade.
• Trim the chicken and place it in a zip-top bag. Carefully pour all of the marinade over the chicken. Close the bag tightly and use your hands to massage the chicken to spread the marinade all over the chicken pieces. Refrigerate for at least two hours and up to four hours.
• When ready to cook the chicken, remove from the refrigerator and let it stand at room temperature for half an hour.
• Heat your grill to medium high. Place chicken pieces on the grill and cook the first side for about 4 to 5 minutes, then turn over and cook on the other side for about 3 to 4 minutes (depending on the thickness). With an instant read thermometer, check the temperature - it should register 165° F. Remove the chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes before slicing.
• Squeeze a little lemon juice over the chicken and serve wrapped in warm pita bread, with a good amount of ttzatziki, tomatoes, and sliced red onions.

CHICKEN SOUVLAKI PITAS

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.

WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS

Steps:

• Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
• In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.

GREEK CHICKEN GYROS RECIPE WITH AUTHENTIC TZATZIKI SAUCE

Steps:

• Make the Tzatziki SauceMake this Authentic Greek Tzatziki Sauce a few hours in advance or overnight.
• Marinate the Chicken
• Measure the marinade ingredients and put them into a 1 gallon zip top bag, close the bag and then massage the bag to mix well.
• Add the chicken tenders to the zip top bag, close the bag and then massage the bag so that each chicken tender is well covered by the marinade.
• Place the bag in the refrigerator and let it marinate for at least 3 hours. 12 hours works the best, but don't marinate it longer than 24 hours or your chicken will be too mushy.
• Warm the Pita Bread
• Preheat your oven to 250 degrees Fahrenheit.
• Just before you cook the chicken, place the pita breads on a baking sheet and place them in the oven to be warmed.
• Cook the Chicken
• You can cook the chicken on an outdoor grill or an indoor grill pan. Brush the grill / grill pan with olive oil, then preheat using medium high heat.
• After the grill / grill pan is hot, remove the chicken from the marinade bag and place on the grill / grill pan.
• Cook the chicken for 3 to 5 minutes on each side (cooking time depends on the size of chicken tenders), until they are golden brown and thoroughly cooked with an internal temperature of at least 165 degrees Fahrenheit.
• Remove the chicken from the grill / grill pan and place onto a cutting board. Cover with foil and allow to rest for 5 minutes.
• Slice the chicken tenders and put on a serving plate.
• Assemble the Gyros
• Lay out a warmed pita bread.
• Place sliced chicken down the middle of the pita bread.
• Top the chicken with an ample amount of tzatziki sauce.
• Garnish the top of the tzatziki sauce with cucumber, tomatoes, red onions, feta cheese and optionally parsley.
• Fold up the pita bread and enjoy!

GRILLED CHICKEN TZATZIKI WRAP

Steps:

• To prepare chicken marinade, whisk all marinade ingredients except chicken breasts together in a bowl. Combine marinade with chicken breasts in a large zip-lock bag, seal and gently shake to evenly distribute marinade over chicken. Place in refrigerator and chill for 2 to 4 hours.
• Meanwhile, prepare the cucumber relish. Lay cucumber slices in a sieve placed over a bowl and sprinkle with pinch of salt. Leave for about 30 to 40 minutes, or until cucumbers soften and their liquid begins to drain into the bowl. Stir occasionally.
• Combine the tomato, onion, olives, parsley, dill, garlic, olive oil and lemon juice in a medium bowl. Stir in drained cucumbers, then cover the bowl and refrigerate for 1 to 2 hours.
• Grease grill and preheat to medium-high. Remove chicken from zip-lock bag and discard marinade. Grill chicken breasts until cooked through, about 12 minutes. Remove chicken from grill, let rest for a few minutes and slice thinly on the diagonal. Lay chicken slices on top of each pita round and divide relish evenly among them. Garnish with a little extra yogurt and serve.

ROASTED LEMON HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
• Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
• Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.