Greek Chicken Pita Pockets
Trying to remember warm and sunny days with this dish tonight. There was a mention of snow in our weather forecast for tomorrow. Waiting impatiently for warmer days. When I would make this meal entirely on the grill (including pita bread ), and all the veggies would come from my garden…
Ingredients
Greek Chicken Pita Pockets
- 3 tablespoon olive oil
- 5 garlic cloves, minced
- 1 tablespoon dried oregano
- Juice and zest of one medium lemon
- Salt and pepper, to taste
- 700 grams (1.5 pounds) boneless skinless chicken tights
- 8 pieces of pita bread
- Tzatziki sauce (recipe follows), crumbled Feta cheese, tomato, cucumber and red onion slices for serving
Yield: 12 (2-tablespoon) servings
- 1 cup Greek plain yogurt
- ½ English cucumber, grated and squeezed of excess moisture
- 1 large garlic clove, grated
- ¼ cup chopped dill
- Salt and pepper, to taste
Method
Remove chicken from the marinade. Brush the chicken with the marinade. Bake chicken on a baking rack at 190-degree Celsius (375-degree Fahrenheit) for about 35 minutes or until the instant-read thermometer registers 74-degree Celsius (165-degree Fahrenheit).
During warmer months, you may grill chicken instead of baking.
Once chicken is cool enough to handle, cut it into thin strips.
To assemble pita pockets, place a few slices of tomato, cucumber, and onion at the bottom of the pita. Top it with chicken, tzatziki sauce (recipe follows) and crumbled feta cheese.
**Tzatziki Sauce**
Yield: 12 (2-tablespoon) servings: Mix all the ingredients in a medium bowl. It can be used as a sauce for meats or dip for vegetables, pita chips, etc.
Originally published on Daga's Cooking Journal.