PITA POCKETS WITH GRILLED VEGGIES
Provided by Food Network
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Brush bell peppers, pineapple and zucchini slices with olive oil. Grill pieces on each side until tender. Cool slightly; cut into chunks.
- Combine all ingredients in salad kit except Summer Vinaigrette, in large bowl. Add bell peppers, pineapple, zucchini and feta cheese, toss well. Toss with vinaigrette. Spoon salad mixture into pita breads halves.
GARLIC-OREGANO GRILLED PITA BREAD
Provided by Gina Marie Miraglia Eriquez
Categories Bread Garlic Side Kid-Friendly Quick & Easy Backyard BBQ Family Reunion Grill Grill/Barbecue Potluck Oregano Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Heat oil in a small heavy skillet over medium heat until it shimmers. Cook garlic, turning once, until pale golden, about 1 minute. Discard garlic and remove skillet from heat, then stir in oregano.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
- Oil grill rack. Grill pitas, 3 at a time, covered only if using a gas grill, turning once, until grill marks appear, about 2 minutes total per batch. Transfer to a cutting board and brush both sides with garlic-oregano oil. Cut pitas into wedges. Sprinkle with kosher salt. Serve warm.
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.
GRILLED CHICKEN PITAS
Envision yourself in the Greek isles with our grilled chicken pita recipe. The marinated chicken gives these pitas a distinctive rich flavor.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix first 4 ingredients until blended. Reserve half the A.1. mixture; pour remaining over chicken in shallow dish. Stir to evenly coat chicken. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 5 to 7 min. or until done, turning after 4 min. and adding pitas to the grill for the last 2 min. to grill 1 min. on each side.
- Fill pita halves with spinach, cucumbers, chicken and tomatoes. Drizzle with reserved A.1. mixture. Top with cheese.
Nutrition Facts : Calories 440, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 36 g
GRILLED PITAS WITH TOMATOES, OLIVES, AND FETA
Categories Olive Tomato Appetizer Vegetarian Quick & Easy Feta Mint Summer Grill/Barbecue Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Stir tomatoes, olives, onion, 2 tablespoons oil, and mint in small bowl to blend.
- Brush 1 side of each pita with remaining 2 tablespoons oil; place pitas, oiled side down, on grill. Cook until lightly charred, about 2 minutes. Turn pitas over; top with tomato mixture, spreading almost to edges. Sprinkle with cheese.
- Cover barbecue and grill pitas until topping is warm, about 2 minutes. Transfer pitas to plates and serve.
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.
LAMB PITA SANDWICHES
Provided by Valerie Bertinelli
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Add the coriander, cumin, smoked paprika, cayenne pepper, cinnamon and 1 teaspoon of salt to a small mixing bowl. Whisk to combine. Add the spice mixture to the lamb stew meat and use tongs to coat the meat in the spices. Set aside.
- Heat an electric pressure cooker to the sauté setting and add 1 tablespoon of vegetable oil to the pot. Once the oil is shimmering, add the stew meat in batches, being sure not to overcrowd the pot. Brown the meat on all sides, about 4 minutes, then remove to a plate. Add an additional tablespoon of oil, if needed, before adding another batch of meat. Once all the meat has been browned and removed from the pot, add the red wine to deglaze, stirring and scraping the bottom to release any brown bits stuck to the base of the pot. Once the alcohol smell has burned off, 1 to 2 minutes, add the canned diced tomatoes and the browned meat. Stir to combine.
- Place the lid on the pressure cooker and seal. Set to high pressure according to the manufacturer's instructions. Once at high pressure cook for 15 minutes then allow the pressure cooker to naturally release for 10 minutes before manually venting the rest.
- While the lamb cooks, add the fresh chopped tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to combine and set aside until ready to assemble.
- To assemble, slice each pita in half and open to create a pocket. Slather each side of the pocket with hummus, then add in a few pieces of romaine lettuce, covering the hummus. Next add a few spoonfuls of the cucumber-onion mixture and top with a few pieces of cooked lamb. Continue the process with the remaining ingredients.
GRILLED PITA TRIANGLES
Provided by Ellie Krieger
Categories appetizer
Time 9m
Yield 4 servings (serving size: 3 triangles)
Number Of Ingredients 3
Steps:
- Preheat a grill pan or skillet over a medium-high flame. Brush both sides of each pita with olive oil. Heat 1 pita at a time in the grill pan or skillet, for about 2 minutes on each side, until it is nicely marked. Cut each pita into 6 wedges. Sprinkle with salt, to taste, and serve.
Nutrition Facts : Calories 78 calorie, Fat 2 grams, Carbohydrate 12 grams, Fiber 2 grams, Protein 2 grams
GRILLED GREEK PITA PIZZAS
This easy flatbread pizza captures classic Mediterranean flavors in every bite. It works equally well as a speedy main dish or an appetizer. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place the first six ingredients in a small bowl; toss to combine. Spread hummus over pita breads. Top with artichoke mixture; sprinkle with cheese. Grill pizzas, covered, over medium heat until bottoms are golden brown, 4-5 minutes.
Nutrition Facts : Calories 585 calories, Fat 34g fat (8g saturated fat), Cholesterol 15mg cholesterol, Sodium 1336mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 6g fiber), Protein 15g protein.
GRILLED PITA CHIPS
A recipe from "The BBQ Bible", by Steven Raichlen, for the Middle East. Grilling is a great way to crisp wedges of pita bread for dipping. (It's also a great way to add fresh life to stale pita bread.) For extra color and flavor, sprinkle the chips with white or black sesame seeds before grilling.
Provided by diner524
Categories < 15 Mins
Time 10m
Yield 24 wedges, 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the grill to high.
- Cut larger pitas into 8 wedges, smaller pitas into 6 wedges. Generously brush both sides of each wedge with oil. Sprinkle one side of each wedge with sesame seeds (if using).
- When ready to cook, arrange the pita wedges on the grill, turning with tongs, until nicely browned, 1-2 minutes each side. Place the wedges in a single layer on a tray, platter or rack and allow to cool. The wedges will crisp on cooling.
GREEK GRILLED PITA SALAD
I love bread salads. This one is an unusual twist as instead of using chunks of rustic italian bread, I grill pita bread , slice it and then combine it with Greek salad musts. Yumm!
Provided by MarieRynr
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 339.9, Fat 24.8, SaturatedFat 5, Cholesterol 11.1, Sodium 668.9, Carbohydrate 25.8, Fiber 3.2, Sugar 6.2, Protein 5.9
GRILLED PITAS WITH CARAMELIZED ONIONS AND GOAT CHEESE
Make and share this Grilled Pitas With Caramelized Onions and Goat Cheese recipe from Food.com.
Provided by Shelby Jo
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, warm 2 tablespoons of the olive oil over medium heat.
- Add onions, sugar, salt, and cook stirring frequently, until onions are very soft, about 15 minutes.
- Reduce heat to medium-low and cook, stirring often until onions are golden brown, about 20 minutes longer.
- Preheat grill.
- In a cup stir together the remaining 2 tablespoons oil, tarragon, and thyme.
- Brush cut sides of pitas with the herb mixture.
- Sprinkle the goat cheese crumbs over the pitas and top with the caramelized onions.
- Place pitas on grill rack over low heat, and grill until bottoms are crisp and topping is heated through, about 3 minutes.
- To serve sprinkle with parsley and cut into wedges.
Nutrition Facts : Calories 444.8, Fat 23.2, SaturatedFat 8.2, Cholesterol 19.6, Sodium 537.2, Carbohydrate 46.2, Fiber 4.9, Sugar 11.6, Protein 14.3
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.
CRISPY GRILLED PITA BREAD
Make and share this Crispy Grilled Pita Bread recipe from Food.com.
Provided by claudinechan
Categories Breads
Time 15m
Yield 6 , 1 serving(s)
Number Of Ingredients 4
Steps:
- Preheat grill to medium-high.
- In a small bowl, combine oil, basil, and cheese; mix well.
- Brush both sides of pita breads with oil mixture and place on grill.
- Grill 2-3 minutes per side, or until golden.
- Serve whole, or cut into wedges.
Nutrition Facts : Calories 682.3, Fat 37.4, SaturatedFat 8.6, Cholesterol 22, Sodium 1053.2, Carbohydrate 70.4, Fiber 9.4, Sugar 1.3, Protein 22
GRILLED SAUSAGES IN PITA BREAD
Categories Sandwich Pork Sausage Summer Grill/Barbecue Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 4
Steps:
- Prepare barbecue (medium-high heat). Grill Italian sausages until cooked through, turning occasionally, about 10 minutes. Grill fully cooked sausages until heated through, about 7 minutes. Transfer sausages to platter. Cover to keep warm.
- Arrange pita halves in 2 stacks and wrap in aluminum foil. Place foil packets on grill to warm pita, about 10 minutes.
- Fill pita halves with lettuce. Place grilled sausage halves atop lettuce in each pita half; serve with mustard.
- *A smoked pork-and-beef sausage, available at specialty foods stores.
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