MEDITERRANEAN PITA POCKETS
Steps:
- In a small bowl mix together the yogurt, parsley, hot sauce, cumin, and salt and pepper, to taste.
- Slice the top off of each pita pocket. Fill each pocket with 2 slices of brisket, a quarter of the pickled cucumbers and drizzle with the yogurt mixture. Arrange on a serving platter and serve.
CHICKEN SHAWARMA
You don't need a special rotisserie to make this easy homemade chicken shawarma recipe! Chicken pieces, tossed in warm Middle Eastern spices, then baked until perfectly tender. Serve it in pita pockets with Mediterranean salad and sauces. Be sure to check out the video and step-by-step above.
Provided by The Mediterranean Dish
Categories Entree/Meat and Poultry
Time 40m
Number Of Ingredients 17
Steps:
- In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
- Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
- Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don't have time, you can cut or skip marinating time)
- When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
- Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
- While the chicken is roasting, prepare the pita pockets. Make tahini sauce according to this recipe or Tztaziki sauce according to this recipe. Make 3-ingredient Mediterranean salad according to this recipe. Set aside.
- To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like. Serve immediately!
Nutrition Facts : Calories 227 calories, Sugar 4.3 g, Sodium 555.5 mg, Fat 14.8 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 22.5 g, Fiber 2.8 g, Protein 4.7 g, Cholesterol 0.6 mg
VEGGIE-STACK PITA POCKETS
Beans are packed with lean protein and make a versatile spread for all kinds of sandwiches. Mix and match with the vegetables your child enjoys and you've got a delicious, vegetarian, kid-friendly lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
- Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.
MEDITERRANEAN PITA POCKETS RECIPE + VIDEO
Mediterranean Pita Pockets are healthy and delicious. They are a great work or school lunch recipe and are packed with tomatoes, cucumber, feta and hummus.
Provided by Kelly Egan
Categories Main Dish
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Mix cucumber, tomatoes, parsley, olives, onion, and feta in a large bowl.
- Use a spoon or spatula to spread a dollop of hummus along the inside of each pita pocket. Stuff with vegetable mixture.
Nutrition Facts : ServingSize 1 Pita pocket, Calories 500 calories, Sugar 8.1 g, Sodium 1421.2 mg, Fat 20.6 g, SaturatedFat 9.7 g, TransFat 0 g, Carbohydrate 60.4 g, Fiber 7 g, Protein 20 g, Cholesterol 50.6 mg
MEDITERRANEAN PORK AND PITA POCKETS
This is a very simple spicy stir-fry recipe based on similar dishes from several Mediterranean countries. It is healthy, economical, easy and quick to make in a Wok or Karhai. My kids have adored it since they were toddlers, and that was many years ago! The accuracy of amounts does not matter but keep the ratios about the same though. Use fresh lean and tender Pork. Experiment! That's what cooking is about
Provided by Chilli Prawn
Categories One Dish Meal
Time 40m
Yield 6-12 Piockets, 4 serving(s)
Number Of Ingredients 16
Steps:
- Slice the pork into 1 cm strips. Mince the ginger and garlic, mix with the lemon juice, sea salt, and ground coriander. Put in fridge for about half an hour; longer if you like.
- Slice onions and capsicums in to strips about 1/2 cm wide. Slice chilies finely and put all in a bowl for later.
- Heat oil to medium hot and add a few strips of pork and cook (in batches) until they just start to brown at the edges (about a minute). As each batch browns remove it and put in to a bowl to relax.
- Now cook the onions in remaining oil (add more oil if you need to) until the onions begin to soften and become slightly transparent. This takes about a minute, so don't overcook them as they will be cooked more later.
- Remove and mix well with the pork strips.
- Fry the capsicum and chili strips for about minute, add the roughly chopped tomatoes, and cook for about 30 seconds on high heat.
- Now add the pork and onions to this mixture, add Tabasco, and bring back to full heat.
- Check seasoning and add more salt and pepper if you need to. You can also add more Tabasco if you like it hotter. Garnish with a little chopped coriander leaves (cilantro) if you wish. Keep the dish warm while you do the Pitas.
- Heat pitas and slice open on one side.
- Serve the pork mixture in a bowl and let each person stuff their own pita. If it is anything like our house you will be checking how many each person has had! I can never make enough of this dish.
Nutrition Facts : Calories 765.3, Fat 33, SaturatedFat 7, Cholesterol 97.5, Sodium 857.9, Carbohydrate 72.9, Fiber 6.8, Sugar 11.3, Protein 45
MEDITERRANEAN CHICKEN PITA POCKETS
These are so good, you will want more and more of these very tasty pitas. If desired, cooked turkey may be used in place of chicken.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a half cup of water to a boil in a medium saucepan; add the frozen peas, bring to a boil, and simmer for 4 minutes (do not overcook); drain, and set aside.
- In a large bowl, combine the cooked chicken, cooked peas, tomatoes, feta cheese, green onion and black pepper if desired.
- Fold in the yogurt, mayo, lemon juice and dillweed; toss well to combine.
- Line the pita halves with a leaf of lettuce or shredded lettuce if desired, and stuff with chicken mixture.
- If you are a garlic lover, then fresh garlic or garlic powder may be added to the mixture.
MEDITERRANEAN VEGETABLE PITAS
Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. -Ivy Abbadessa, Loxahatchee, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.
Nutrition Facts : Calories 354 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 580mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 9g protein.
MEDITERRANEAN PITA POCKET SANDWICHES
This is such a great recipe for parties or picnic or even as a quick lunch. Easy to assemble and very healthy and tasty.
Provided by Nadia Melkowits
Categories Lunch/Snacks
Time 20m
Yield 4 pitas, 4 serving(s)
Number Of Ingredients 14
Steps:
- 1. Adjust oven rack to middle position. Heat oven to 350 degrees.
- 2. In a small bowl, mix sour cream, yogurt, cucumber,lemon juice, 2 minced garlic clove, feta, pepper to taste;.
- 3. Wrap pitas in foil and Place in oven; bake until warm and pliable, 5 minutes. Cut in half.
- 4. Meanwhile, heat oil in a large skillet over high heat saute onion until golden brown. Add meat, oregano and remaining minced garlic; continue to saute for about 2 minutes.
- To serve first fill pitas with lettuce, followed by meat, tomatoes and cucumber sauce.
Nutrition Facts : Calories 515.6, Fat 17.8, SaturatedFat 5.8, Cholesterol 113.3, Sodium 454.3, Carbohydrate 43, Fiber 2.6, Sugar 6.8, Protein 43.9
MOROCCAN CHICKEN PITA POCKETS
Looking for something different, delicious, and a little exotic? Its not everyday you hear people say "Last night I had a Moroccan style sandwich". This recipe is a combo of the usual suspects such as chicken, plums, pita bread, hummus, and some popular spices. An interesting but surprising combo that I know you will love if you give it a chance! This recipe really doesn't require measurments. (No one uses measurements when making a sandwich.) You can put out all of the ingredients buffet style and people can make them up how they like. As far as the veggies (and plums) go, you can either choose to serve them fresh OR cooked by sauteing in olive oil.
Provided by carbsrfromhvn
Categories Moroccan
Time 30m
Yield 6 sandwiches, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and pat dry the chicken tenders. Cut each tender into 3 pieces. Season with salt pepper and other spices. Cook the chicken however you like (oven, stove-top, or grill) until no longer pink. Set aside.
- Either arrange your sliced veggies and plums on a serving platter OR cook them however you like (oven, stove-top, or grill) until tender.
- After warming pita breads cut in half and loosen sides to create a pocket.
- Spread the inside of each pita with hummus.
- Proceed to fill the pita with the seasoned chicken, veggies, and plums. Sprinkle inside with fresh parsley if desired.
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