Best 8 Grilled Chicken Pita With Yogurt Sauce And Arugula Recipes

GRILLED CHICKEN PITA WITH YOGURT SAUCE AND ARUGULA

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.

CHICKEN AND ARUGULA PITA POCKETS

Steps:

• Preheat the oven to 300 degrees F.
• Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.
• In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.
• To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.
• For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.

GREEK GRILLED CHICKEN PITAS

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.

CHICKEN PITA AND YOGURT CASSEROLE

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken, and cook on each side until browned. Reduce heat to medium, cover skillet, and cook until chicken is no longer pink, and the juices run clear, about 10 more minutes. Remove from skillet, cool slightly, and slice into strips.
• In a small bowl, stir together the yogurt and garlic. Season with salt to taste. Tear pita breads into pieces, and place in a 9x13 inch baking dish. Place chicken strips in a layer over the bread. Cover with the yogurt mixture. Sprinkle chickpeas and pine nuts over the top. Let stand for about 10 minutes to blend flavors, then serve. No need to heat up.

GRILLED CHICKEN WITH ARUGULA SALAD

Steps:

• In a small bowl, whisk 2/3 cup oil, shallots, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper until blended. Reserve 3 tablespoons for dressing. Pour remaining vinaigrette into a large bowl; add mushrooms and toss to coat. Let stand 5 minutes., Using a slotted spoon, remove mushrooms from vinaigrette. Transfer to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 8-10 minutes or until tender, stirring occasionally., Brush chicken with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°., Place arugula, grilled mushrooms and cheese in a large bowl. Add reserved vinaigrette; toss to coat. Serve with chicken.

GRILLED CHICKEN PITAS

Steps:

• Combine 3 T lemon juice, soy sauce, garlic and 1 tsp of the oregano in a gallon Ziploc bag. Add the chicken, turn to coat.
• Allow the chicken breast to marinate for 30 minutes a room temperature or overnight in the refrigerator.
• Combine the tomatoes and feta cheese in a small glass dish. Add the remaining 2 tsp lemon juice, olive oil and the remaining 1 tsp oregano.
• Stir to combine and allow to sit at room temperature for 30 minutes.
• For the yogurt sauce, whisk together the yogurt, garlic, walnuts and olive oil. Cover and refrigerate until ready to use.
• Preheat a grill pan to medium heat and coat with cooking spray.
• Grill the chicken breasts and onion rings for 8-10 minutes, turning frequently. (Grill until chicken is no longer pink in the thickest portion of the breast.).
• Remove chicken and onion rings from pan and set aside to cool. Slice the chicken into thin pieces.
• To assemble the sandwiches, cut each pita in half and split.
• Place several slices of grilled chicken, 3-4 slivers of onion, 1 T of the tomato-feta mixture, lettuce, olives and 1-2 slices of bacon to each pita.
• Top with yogurt sauce and a wad of alfalfa sprouts. Add salt and pepper, to taste.

YOGURT-MARINATED GRILLED CHICKEN

Steps:

• Mix Greek yogurt, cilantro, lemon juice, garlic, salt, cumin, cayenne, and pepper together in a large bowl. Place chicken thighs in a large resealable plastic bag; cover with yogurt mixture.
• Let chicken marinate in the refrigerator, 3 to 8 hours.
• Bring chicken to room temperature, about 30 minutes. Pour off marinade.
• Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 minutes per side.

MIDDLE EASTERN GRILLED CHICKEN PITA SANDWICHES WITH YOGURT MINT SAUCE

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.