Best 7 Roast Chicken Pitas With Cumin Lemon Dressing Recipes

GRILLED LEMON CHICKEN WRAPPED IN PITA WITH TZATZIKI

Steps:

• In a small bowl whisk together the ingredients for the marinade.
• Trim the chicken and place it in a zip-top bag. Carefully pour all of the marinade over the chicken. Close the bag tightly and use your hands to massage the chicken to spread the marinade all over the chicken pieces. Refrigerate for at least two hours and up to four hours.
• When ready to cook the chicken, remove from the refrigerator and let it stand at room temperature for half an hour.
• Heat your grill to medium high. Place chicken pieces on the grill and cook the first side for about 4 to 5 minutes, then turn over and cook on the other side for about 3 to 4 minutes (depending on the thickness). With an instant read thermometer, check the temperature - it should register 165° F. Remove the chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes before slicing.
• Squeeze a little lemon juice over the chicken and serve wrapped in warm pita bread, with a good amount of ttzatziki, tomatoes, and sliced red onions.

MARINATED CHICKEN PITA SANDWICH

Steps:

• Combine the olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
• Pour the chicken and marinade into a frying pan over medium-high heat. Cook until the chicken is no longer pink. Stuff each half of the pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.

ROAST CHICKEN PITAS WITH CUMIN-LEMON DRESSING

Steps:

• Preheat oven to 375°. Combine first 4 ingredients in a large bowl, tossing to coat. Heat olive oil in a small skillet over medium heat. Add cumin and garlic; cook 1 minute or until toasted, stirring frequently. Pour cumin mixture over chicken mixture; toss well to combine. Wrap pitas in foil; bake at 375° for 10 minutes or until heated. Spoon 2/3 cup chicken mixture on each pita; roll up.

CORIANDER AND CUMIN CHICKEN PITA WITH CUCUMBER SALAD AND WHITE SAUCE

Steps:

• For the chicken pita: Combine the oil, cumin, oregano, coriander, cayenne, ginger, lemon zest and 1 tablespoon salt in a medium bowl. Add the chicken thighs and rub with the marinade. Cover and refrigerate for at least 6 hours and ideally 24 hours.
• For the cucumber salad: Add the dill, white vinegar, cucumber, tomato and onion to a small bowl and stir until the cucumber and tomato are evenly coated in the vinegar and dill. Season with salt and black pepper. Set aside.
• For the white sauce: Combine the mayonnaise, yogurt, white vinegar, garlic powder and onion powder to a small bowl and mix until combined.
• Prepare a grill for medium heat. Remove the chicken from the marinade, letting excess drip off, and drizzle with canola oil before placing on the grill. Cook for 6 minutes on one side, then flip and cook until an instant-read thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 4 minutes. Slice the chicken about 1/2 inch thick.
• Toast the pita on the grill for about 1 minute per side and assemble the pita with the chicken, cucumber salad and white sauce on top.

CHICKEN PITAS WITH LEMON, GARLIC AND CUMIN DRESSING

Steps:

• Combine first 4 ingredients in a large bowl, tossing to coat.
• Heat olive oil in a small skillet over medium heat.
• Add cumin and garlic; cook 1 minute or until toasted, stirring frequently.
• Pour cumin mixture over chicken mixture; toss well to combine.
• Stuff each pita with about 2/3 cup chicken salad and serve. I often use half of a larger pita.

MARINATED MEDITERRANEAN CHICKEN PITA AND SLAW

Steps:

• Marinate the chicken: In a mixing bowl, whisk together Marie's Original Coleslaw dressing, paprika, cumin, cinnamon, garlic, red pepper flakes, lemon zest, lemon juice, salt, and pepper.
• Alternate pieces of chicken and onion onto each skewer, then place skewers in a shallow baking dish. Pour the marinade mixture over the chicken skewers, coating them well. Cover and refrigerate for at least 1 hour or up to overnight.
• Prepare the slaw: In a large bowl, stir together the cabbage, onion, parsley, and Marie's Original Coleslaw dressing until thoroughly combined. Sprinkle with red pepper flakes for an extra kick of spice, if you like.
• Preheat grill to medium-high heat. Brush the grates with a little oil to coat and grill the marinated chicken skewers. Turn skewers occasionally until chicken is fully cooked, about 15 minutes. Transfer to a platter and serve immediately with warm pita bread, slaw, sliced tomatoes, and extra Marie's Original Coleslaw dressing for drizzling.

ROAST CHICKEN PITAS WITH CUMIN-LEMON DRESSING

Steps:

• Preheat oven to 375°.
• Combine first 4 ingredients in a large bowl, tossing to coat.
• Heat olive oil in a small skillet over medium heat.
• Add cumin and garlic; cook 1 minute or until toasted, stirring frequently.
• Pour cumin mixture over chicken mixture; toss well to combine.
• Wrap pitas in foil; bake at 375° for 10 minutes or until heated.
• Spoon 2/3 cup chicken mixture on each pita; roll up.