Time 25m Yield 4 servings Number Of Ingredients 14 Steps:
Season chicken breasts on both sides with salt and pepper and rub with a little olive oil. Bring to room temperature. Place a cast-iron pan or a stovetop grill pan over medium-high heat. When pan is hot, add chicken breasts, lower heat to medium and cook gently for about 3 to 4 minutes on each side, until firm to the touch. (To keep meat moist, do not overcook.) Set aside to rest and cool to room temperature, then slice crosswise at a diagonal. Meanwhile, in a small bowl, mix together yogurt, olives, cucumber, mint, parsley, garlic, oregano, sumac and red-pepper flakes. Season with salt to taste. Heat pita breads in toaster oven or a dry skillet over medium-high. Cut each pita in half to make half-moon pockets. Fill each pocket with chicken, yogurt sauce and arugula. Serve with extra sauce on the side.
Time 35m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate for 2 hours to overnight. Pound chicken in the bag with the marinade to 1/2 thick and grill, saute, skewer or bake until lightly browned and cooked through. Serve with rice or pasta and salad and enjoy!
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.
Yield Serves 6 Number Of Ingredients 17 Steps:
Make the marinade: In a bowl whisk together the yogurt, the lemon juice, the garlic paste, the thyme, and pepper to taste. Arrange the chicken, pricked in several places with a fork, in one layer in a large shallow dish, pour the marinade over it, and let the chicken marinate, covered and chilled, turning it once, for at least 3 hours or, preferably overnight Make the sauce: In a bowl whisk together the yogurt, the garlic paste, the lemon juice, the parsley, the mint, and salt and pepper to taste. On an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high eat grill the chicken (discard the marinade) turning it, for 12 to 15 minutes on each side, or until it is cooked through. While the chicken is cooking, in a skillet cook the onion in the oil over moderate heat, stirring, until it is softened and lightly golden. Remove the skillet from the heat, add the tomato and the sesame seeds, and season the mixture with salt and pepper. Transfer the chicken to a cutting board and cut it diagonally into thin slices. Cut off a small piece of each pita loaf to form an opening and heat the pita loaves on the grill, turning them once, for several seconds, or until they are just softened. Divide the chicken, the onion mixture, and the sauce among the pita loaves.
More about “middle eastern grilled chicken pita sandwiches with yogurt mint sauce recipes”
Time 30m Yield 6 serving(s) Number Of Ingredients 23 Steps:
Add all ingredients for hummus in the blender until smooth. Combine the first 8 ingredients for the sandwich. Cover and chill for 2 hours. Spread 1/4 cup hummus on each pita round. Sprinkle lettuce, radishes and olives across centers of pitas. Top with tomato mixture; sprinkle with cheese. Roll up pitas; secure with wooden picks.
