recipe: Greek Chicken Pitas and Greek Salad

My husband, Uz, gets Mens' Health magazine every month.  Lately he's been marking recipes, and a week or two ago we decided to try one of them.  It was WONDERFUL.  He got up early in the morning to marinate the chicken, and then we grilled it and prepared the pitas that evening.

While he was outside grillin' up the chicken, I threw together a Greek salad.  We absolutely loved this meal and plan on having it again very soon.  There was a lot of sauce, so I mixed some in with my salad...  YUM.

Greek Chicken Pitas

Serves: 6-8 

1 1/2 lb boneless, skinless chicken thighs 

4 whole-wheat pitas (we actually used 80-cal mini whole wheat pitas)

Marinade:
1 cup Greek yogurt
2 garlic cloves, minced 
1 tsp ground cumin
 1/2 tsp dried oregano 
juice of 1 lemon 
salt and freshly ground pepper 

Sauce: 
1 cup Greek yogurt 
1 garlic clove, minced
1/2 English cucumber, minced 
1 tbsp olive oil 
1/2 tbsp red-wine vinegar 
 

1.

Combine the chicken with half the yogurt and two-thirds of the minced garlic, along with the cumin, oregano, and lemon juice. Add a few pinches of salt and pepper, toss, and marinate in the refrigerator for at least 2 hours, or up to 8.

2.

Heat a grill or grill pan on high while you mix the remaining yogurt and garlic with the cucumber, olive oil, and vinegar. Add salt to taste and set the sauce aside.

3.

Cook the chicken

4.

Grill the thighs until they're lightly charred on both sides and cooked through, about 8 minutes total. Let them rest off the heat for 5 minutes; meanwhile, lightly toast the pitas on the grill. Slice the chicken into strips and stuff them into the pitas; add the yogurt sauce and your choice of toppings.

 

 

 

Greek Salad

Serves: 4

  

1 1/4 cups cucumber, peeled

1 1/4 cups diced tomato

1/4 cup diced bell pepper

2 tbsp red onion, diced

1/4 cup black olives

1 1/2 tsp vinegar

1 1/2 tsp fresh lemon juice

2 tsp olive oil

1 tsp fresh parsley

1/8 tsp dried oregano

salt and black pepper to taste

4 cups shredded lettuce (I used romaine hearts)

1/2 cup feta cheese, grated

lemon wedges for serving

 

Divide the lettuce between four plates or bowls. Mix together cucumber, tomato, bell pepper, red onion, olives, vinegar, lemon juice, olive oil, fresh parsley, and oregano.  Toss with fresh grated feta cheese.  Divide into four (about 1 cup, more or less) and top lettuce with the mixture.  Serve with fresh lemon wedges.