GRILLED CHICKEN KEBABS WITH PITA, HALLOUMI AND SHAVED CUCUMBER SALAD
Steps:
- Soak the skewers in water for at least 30 minutes. Preheat the grill to 375 degrees F or preheat a large grill pan over medium heat. Clean and oil the grates or grill pan.
- Combine the lemon zest with the 2 tablespoons grapeseed oil, the cumin, turmeric, salt, garlic powder and pepper in a medium bowl; stir together. Add the chicken and toss to coat. Let sit for 5 minutes to 1 hour, then thread 5 to 6 chicken cubes onto each skewer.
- While the chicken marinates, peel the cucumber into long ribbons with a vegetable peeler. Transfer to a small bowl. Add the dill fronds, the juice from 1/2 of the zested lemon and a sprinkle of salt and pepper. Toss and set aside until ready to serve.
- Grill the skewers, turning every 3 to 4 minutes, until the chicken is cooked through and all sides are charred, 8 to 10 minutes total. Remove to a platter and squeeze juice from the remaining 1/2 lemon over the top.
- Two minutes before the chicken is done cooking, grill the halloumi until warmed through and lightly charred, about 1 minute per side.
- For each serving, top 1 pita with some of the cucumber salad, 1 to 2 slices of the halloumi and 2 chicken skewers. Drizzle with tahini and serve.
CHICKEN SOUVLAKI PITAS
These chicken souvlaki pitas are a favorite at our house, especially in summer. With just a few ingredients and a grill, we can enjoy a gourmet-style Greek dinner that's a snap to put together. Of course, a simple Greek salad on the side is a nice addition. - Becky A. Drees, Pittsfield, Massachusetts
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut 3 lemons crosswise in half; squeeze juice from lemons. Transfer to a large bowl or shallow dish. Whisk in oil, garlic, oregano, salt and pepper. Add chicken; turn to coat. Refrigerate 1 hour. , Drain chicken, discarding marinade. Thinly slice remaining lemon. On 6 metal or soaked wooden skewers, alternately thread chicken and lemon slices. Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, turning occasionally. Remove chicken from kabobs; discard lemon slices. Serve chicken in pita pockets with tzatziki sauce and toppings of your choice.
Nutrition Facts : Calories 369 calories, Fat 8g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 462mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
SHAWARMA-SPICED CHICKEN PITA WITH TAHINI-YOGURT SAUCE
Traditional shawarma calls for roasting meat on a large vertical spit. We mimic the effect here by roasting at a high temperature, which yields chicken that is crisp on the outside yet moist and juicy on the inside.
Provided by Rhoda Boone
Categories 22-Minute Meals Dinner Chicken Yogurt Cucumber Tomato Roast Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 425°F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
- Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl until incorporated. Fold in 2 Tbsp. dill and 2 Tbsp. mint.
- Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl.
- Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 Tbsp. tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside.
- Do Ahead
- Tahini-yogurt sauce can be made 1 day ahead. Cover and chill.
SPICED CHICKEN KEBABS WITH PITA
A quick and easy weeknight dinner of za'atar-spiced chicken kebabs, with soft pita bread, crunchy cucumbers flecked with mint, and a fast garlick-y yogurt sauce.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 11
Steps:
- Sprinkle garlic with salt; mash into a paste with the side of a knife. Stir into yogurt; season with salt and pepper.
- Preheat broiler, with rack in upper position. On a rimmed baking sheet, drizzle chicken, bell pepper, and onion with 2 tablespoons oil. Sprinkle with 2 teaspoons za'atar; season with salt and pepper. Toss to combine. Thread chicken and vegetables onto 6 skewers. Arrange in a single layer on sheet; broil until lightly charred, 6 minutes.
- Flip; broil until chicken is cooked, 2 to 3 minutes. Broil pitas on a baking sheet until lightly charred, 1 minute. Drizzle with oil, sprinkle with za'atar, and season with salt. Remove chicken and vegetables from skewers; serve with cucumbers, mint, pitas, and yogurt sauce.
SPICY LAMB SHISH KEBABS WITH GREEK PITA BREAD
Make and share this Spicy Lamb Shish Kebabs With Greek Pita Bread recipe from Food.com.
Provided by UmmBinat
Categories One Dish Meal
Time 1h36m
Yield 6 kebobs, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the yogurt with the paprika, cumin, allspice, garlic and the 1 tablespoon of olive oil. Season with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of pepper.
- Add the lamb and stir until evenly coated.
- Let stand at room temperature for 1 hour or refrigerate for up to 3 hours.
- Light a grill or preheat a grill pan. Thread the lamb and zucchini onto 12 long metal skewers and brush with oil.
- Season lightly with salt and pepper.
- Grill the kebabs over moderately high heat, turning, until the lamb is browned outside and medium-rare inside, 6 minutes.
- Serve the lamb kebabs with Warm Greek pita bread.
SPICY CHICKEN KEBABS
These fresh, spicy kebabs don't just taste great - the whole family will enjoy making them
Provided by Antony Worrall Thompson
Categories Buffet, Lunch, Side dish, Supper
Time 45m
Yield Makes 20
Number Of Ingredients 11
Steps:
- Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
- Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.
Nutrition Facts : Calories 103 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.23 milligram of sodium
SPICED CHICKEN KEBABS WITH CHOPPED SALAD & FLATBREADS
Marinate chicken in yogurt, spices and lemon zest, then grill to make these flavourful chicken skewers. Serve in flatbreads with salad and cucumber yogurt
Provided by Claire Thomson
Categories Dinner
Time 45m
Yield Serves 4 (makes 8 skewers)
Number Of Ingredients 13
Steps:
- In a bowl, combine half the yogurt with the spices, half the garlic, the lemon zest and ½ tsp salt. Tip in the chicken and stir well to coat. Cover and leave to marinate in the fridge for at least 30 mins or overnight.
- Mix the grated cucumber and the remaining garlic into the remaining yogurt, then season with a pinch each of salt and pepper. Set aside in the fridge.
- Mix the finely chopped cucumber and lettuce together, then squeeze over one of the lemon halves and season with a good pinch of salt. Cut the remaining lemon half into quarters. Heat the grill to high or a large griddle pan over a high heat.
- Thread the marinated chicken pieces onto metal skewers, put on a tray and cook under a hot grill or in the griddle pan for 10-12 mins, turning often to ensure it cooks evenly and is charred in places. Warm the flatbreads under the grill or in a toaster.
- Serve the chicken in the flatbreads with the chopped salad and cucumber yogurt. Drizzle with hot sauce before serving, if you like.
Nutrition Facts : Calories 722 calories, Fat 46 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 2.8 milligram of sodium
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- Combine yogurt, spices, garlic and lemon juice. Add chicken and marinade at least 2 hours or up to overnight.
- Remove excess marinade and skewer chicken. If using wooden skewers, soak in water for 30 minutes before using to prevent burning. Allow chicken to come to room temperature for 30 minutes to an hour before grilling. Heat grill pan or outdoor grill over medium to medium-high heat. Season chicken with additional salt and pepper.
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