Recipe of the Week - Week of 10/18 - Greek Pitas

One of our go-to meals for a while has been what I call "Greek Wraps" - tortillas with grilled chicken, feta cheese, homemade hummus and sometimes lettuce if we have it. I used to marinate the chicken in Greek dressing. But, our grocery store here surprisingly doesn't carry one. So, I've tried a couple of different things and haven't been happy with any of them.

The first day we were home from D.C. of course we didn't have much food in the house. So, we went to eat lunch at one of our favorite places here, a Mediterranean restaurant. Alec was already having Moby Dick withdrawal (he ate there again the night I was at my cousin's bachelorette party). The owner made us some of his special Taziki sauce (I probably spelled that wrong) and we had some left over, which of course we brought home.

That prompted the idea of "Greek Wraps" for dinner. I complained, though, that I hadn't found a good Greek marinade since we moved. Alec suggested that I find a recipe on-line. Such a smart boy!

So, I checked some of my sources, and found this recipe on All Recipes.

Marinated Greek Chicken Kabobs

recipe from AllRecipes.com

Ingredients

1 (8 oz) container fat-free plain yogurt

1/3 c. crumbled feta cheese with basil & sun-dried tomatoes

1/2 t. lemon zest

2 T. fresh lemon juice

2 t. dried oregano

1/2 t. salt

1/4 t. ground black pepper

1/4 t. crushed dried rosemary

1 lb. skinless, boneless chicken breast halves - cut into 1-inch pieces

1 large red onion, cut into wedges

1 large green bell pepper, cut into 1 1/2-inch pieces

Directions

In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper and rosemary. Place chicken in the dish and turn to coat. Cover, and marinate 3 hours in the refrigerator.

Preheat an outdoor grill to high heat

Thread the chicken, onion wedges and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.

Grill skewers on the prepared grill until the chicken is no longer pink and the juices run clear.

The Verdict

I made several substitutions here. First of all, I didn't make it as kabobs, so I didn't cut up the chicken, and I didn't need the onion & green pepper. I used the same Greek yogurt I used for the Yogurt Parmesan Chicken, which is only 6 oz. I also used plain feta cheese. We grilled the chicken on our indoor grill.

It came out really well. I tasted the chicken on it's own before we assembled our pitas and it was quite flavorful. We created the pitas by smearing hummus on them, then topping that with chicken, more feta cheese and the restaurant sauce. We also had hummus and cut-up pita on the side. I warmed the pitas, wrapped in foil, in the toaster oven while the chicken grilled.

Instead of tortillas, we went more authentic and got fresh pitas from the bakery at the grocery store (they make their own pitas, but they don't sell Greek dressing. Go figure). I whipped up some hummus and we had pitas with chicken, hummus, feta and T. sauce, with more hummus and pita on the side.

The Photo

Here's the photo. The plate's not very pretty, but everything sure tasted good!