Mediterranean Chicken Pita

 

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1 cup marinated artichoke hearts, drained and chopped. 1/2 cup crumbled feta cheese. 1/2 cup thinly sliced green onions.

1 tablespoon lemon juice. 1 teaspoon salt. 1/2 teaspoon ground black pepper. 2 (6 inch) whole wheat pita breads, split and toasted. 4 ounces roasted chicken breast, sliced.

Add all ingredients to list. Mediterranean Chicken Pita. Ingredients. For the grilled chicken. 1/8 cup (30 ml) olive oil, plus more for brushing; 1/2 medium lemon, juiced; 1 clove garlic; 3/4 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1 pound (455 grams) boneless, skinless chicken breasts; For the yogurt sauce.

Step 1. Preheat grill to medium-high. Brush chicken with oil; season with salt and pepper. Brush grates with oil. Grill chicken, turning once, until cooked through. In a large bowl, toss together the tomatoes, onion, oil, and 1/4 teaspoon each salt and pepper.

Add the chicken and parsley and toss to combine. Split the pitas to make 4 rounds. That’s what these Mediterranean Chicken Pitas are for us. They’re so easy to make and even easier to devour. The Mediterranean filling is full of flavor and texture, including the creamy feta, crunchy cucumber and red onion, tart fresh tomatoes, and the savory chicken.

In a large bowl, whisk together the cumin, turmeric, garlic powder, paprika, allspice, and vegetable oil. Add the diced chicken pieces and toss well to coat. Heat a large skillet over medium-high heat. Once the pan is hot, add the chicken in a single layer and allow it cook for 2 minutes undisturbed. Drizzle the Garlic Aioli down the center of each pita bread, top with the chicken slices and then with the vegetable slices.

Sprinkle with more fresh herbs. Fold the sides of the pita over the chicken and vegetables, to form a wrap. Wrap the second bottom half of the pita wrap in parchment paper or aluminum foil and serve. 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.

In a large bowl, combine the chicken, tomatoes, cucumber and onion. In a small bowl, whisk the vinegar, oil, oregano, mint and salt. Pour over chicken mixture; toss gently. Cover and refrigerate for at least 1 hour.

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List of related literature:

Combine a half cup each of chopped parsley and breadcrumbs with three tablespoons olive oil, two tablespoons honey, one minced garlic clove, and a pinch of salt.

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3 Process pita bread pieces, onion, oregano, cumin, ½ teaspoon salt, ¼ teaspoon pepper, remaining 1 tablespoon lemon juice, and remaining garlic in food processor to smooth paste, about 20 seconds, scraping down sides of bowl as needed; transfer to large bowl.

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Cut the bread into triangles, fry them in butter-and-oil; then dip one corner in sauce, then in more chopped parsley and stick the opposite corner into the dish.

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To add deep, complex flavor, we toasted the orzo until golden brown, then simmered it in just the right amount of chicken broth until perfectly tender.

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Add the pesto and toss until the chicken pieces are evenly coated.

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This is a variation on baba ghanoush, a wonderful (and lowfat) Mediterranean dish that is good with toasted pita bread, plain or herbed focaccia, or toast.

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1 tablespoon olive oil 50 ml water 1 tablespoon Basil Pesto (see page 22) 2 Heat the olive oil in a pan and fry the chicken for 2 minutes on each side over high heat.

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WHY THIS RECIPE WORKS In modern Greece, souvlaki is usually made with pork, but at Greek restaurants here in the United States, boneless, skinless chicken breast is common.

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Serve with Crostini, Olive Oil–Sea Salt Pita Chips, or pita wedges.

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3 Stir the basil and parmesan cheese into the chicken mixture, add salt and pepper to taste, and serve over the quinoa.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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39 comments

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  • Yum looks delicious i am making this soon can use mushrooms to make this vegetarian as i dont eat meat or fish at home drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya

  • I make the best white sauce on any planet aliens would travel far and wide to try it McDonald’s would pay me billions for my secret recipe for there chicken nuggets you should make chicken and lamb gyros and show people how you would make Greek white sauce but mine is a German garlic style with cucumber heavenly incorporated in the gyro and sauce

  • I just wanted to start by saying thank you. Your app, recipes, and fun videos literally changed my life as well as my wife’s. This recipe is 100% the best thing I’ve ever had. You opened our palettes to a whole new world of flavor. Thanks a million!

  • Made this as my first nice meal and wow does it taste good (even if i did burn the outside of the chicken on the pan lol) defo gonna check out some other meals later! subbing for sure.

  • It was good. Very juicy. Def a combination of flavors. I wasn’t sure if I liked it or not. Mom LOVED IT. Ex for the salad, but she HATES olives and red onions

  • The Ingredients are:

    Chicken Deli (Shredded)
    Cucumber (Cut into Halfmoon)
    Red Onion (Thinly Sliced)
    Some Parsley (Chopped Up)
    Some Dill (Chopped Up)

    Vinaigrette Sauce:
    2 Tbps Olive Oil
    2 Tbsp Lemon Juice
    A Pinch of Salt
    A Pinch of Pepper

    Hot Pita and of course, Yogurt to top it off!��

  • Made this tonight �� I had mini naan instead of pitas because that’s what I had on hand. I love that your recipes are so quick and easy

  • Fantastic recipe. Adding this to my menu. Like how you as your own twist. Ive been making my “version” of Greek recipes lately too… ��

  • Kevin thank you so much for making this recipe. I’ve been on the Mediterranean diet for almost a year and don’t see my self going back. I hear all this talk about keto this and keto that. Truth is I can’t do the keto diet I have high cholesterol. But thank you I do have 2 requests though. Is there any way you could do a epic $75 dollar Mediterranean meal prep? That would be bad ass. Also let us know when you go on Rachel Ray again

  • Thanks so much for this delicious looking recipe.
    I’ve been losing weight lately and I’ve been looking for a new recipe to liven things up. -Layton

  • I know you’re sick of people asking, but where did you get that S&P holder? Shoot, is there any way you can do a kitchen gadget/appliance list on the website? I know there was one before, but I can’t seem to find it. I know I’m asking a lot, but you got all the dope stuff and I need parts bruv! Lol

  • Ohh yeah!! I am definitely making this for lunch, wanted a salad and boom!!�� you dropped this video…thamks Kevin for another awesome video, your keeping me on track for my 2020 goals��

  • Just watched this today, recovering from rotator cuff surgery, so I’ve just discovered you and been binging your channel, (apparently I live under a very large rock ��)
    I’m 3 weeks post op, so I was able to do this because it’s so easy &
    Delicious!!!

  • Man I just made this and you were right. It’s mental how easy and how phenomenal it is. I’ve made 4 of your recipes now. You really are making America cook again. Thanks for all the videos man ��

  • How to make a good greek salad.

    Ingredients
    Tomato-cucumber-red onion-olives-cappers and feta cheese.
    You can also add any type of pepper if you like.Finish it with oregano and some olive oil����

  • Damnn all that abuse to that poor blade what did it to do to you? Don’t understand why people don’t form the habbit of using the back of the knife to scrape on the cutting board rather than your sharp edge which is a pain to keep managed as it is…The deck of cards reference did also make sense..

  • Sam, you’re like the Galloping Gourmet of the 21st Century. LOL. I’m a fellow Canadian also living in SoCal. Love your videos; I have incorporated many of your recipes in my daily life. Thanks for the everything and keep up the great work.

  • For better use, make everything and add the chicken last so it will be hot enough. Thats how we make it and we enjoy the hot chicken with the cold yogurt.

  • Damn, i never thought about using rotisserie chicken. Ive always marinated chicken breast for most the day with lemon, olive oil,oregano, salt n pepper n garlic. Thank u. To cut down on carbs tho, after heating pita i cut it in half n open it up n stuff it with added tzatziki, tomatoes n onions. Ty, ima use rotisserie next time for quicker dinner.

  • Man…if Bob Saget couldn’t have made it back to the Full House reboot……THIS GUY WOULD HAVE BEEN AN EVEN BETTER THAN THE ORIGINAL REPLACEMENT! I keep thinking he’s gonna say Michelle lol!

  • Just a heads up to those that are under the impression it’s healthy, the olive oil used is probably up to 300 calories of fat. Just something to keep in mind.

  • oh in that situation iam sorry.i just did not see the rain.i like the recepie though it just look expensive.n require alot of knowlege.to get it this way.but i like lamb.

  • Tzatziki not Tatziki also the taste is better and the bread is softer if you use a Naan bread and if you don’t have Greek yogurt sour cream is a good substitute for the Tzatziki sauce

  • You take the music and food of the Turks and you say These are Greek music,Greek food.Doner, which is a dish that the Turks gave to the world, has been Gyros in Greece.Have you not seen the Turkish returnees sent to Europe from Germany?The Turks say DÖNER, the Greeks say gyros.

  • Greeks do not marinade with yogurt or sour cream and we don’t add onions in our skewers, this a middle eastern marinade.

    Greek Chicken Souvlaki:

    Cut up boneless chicken breasts into cubes. Salt, pepper, dry Greek oregano (never fresh), crushed garlic, extra virgin olive oil, lemon (juice and zest). Marinade overnight.

  • I enjoy when you make meals where the base can still be enjoyed without the animal products….I am going to make this this week parents will eat without meat, kids with…..

  • Hi just found your channel after looking for Mediterranean cooking, your chicken looks delicious love the marinade. Not sure why there is the most irritating music attached this video but it detracts from the beautiful meal you have put together and to be honest if it wasn’t that the meal looked so great I probably would not have watched to the end because the music was just so annoying and it is repetitive. I have subscribed to your channel and will be looking at. Your other videos but please get rid of the noise of the “music” it does not add anything to your video/vlog. Thank you

  • @Jim Wu, Sam doesn’t call himself a chef. And, I disagree; Sam is fun, entertaining, and easy to watch. As a professional foodie, I should know.

  • Karen, an excellent video as always. Quality is your middle name. I have a question about the kebabing. If I were to buy half a sheep �� with everything intact, could I skewer it all up somehow and ram (no pun intended) it into my gas bbq, and then cook it slowly for like 24 hours or something? Is it ok if a bit of sheep hoof hangs out of the lid, meaning it won’t shut properly. I don’t want to lose any heat on sheep? Please let me know soon as possible. An opportunity has arisen wife’s uncles son-in-law has a sheep he wants to split with me at a very reasonable cost. As ever, thanks ��. P.s. Do you know of any second hand chainsaws for sale?

  • Already following your channel since more than a year, i wonder why people are not acknowledging such a great talent. definitely your channel is gonna grow big in future karen aunty. love you loads!! next year hopefully i may come to canada for my MS if i come so please let me meet you and i desperately wanna taste the food prepared by you ( i know it’s gonna be a dream) but i am sure one day i will meet you for sure. by the way i liked your video first umahh!!

  • https://tse2.mm.bing.net/th?id=OGC.5af76774a749a5d21268914033697d49&pid=Api&rurl=https%3a%2f%2fmedia.giphy.com%2fmedia%2fREBkV4K3fzJm0%2fgiphy.gif&ehk=GktEpVEHPHhznl54qz9PRDAL9pTMvOh7w0Rkab9aCzc%3d

  • My goodness! So glad I have found your channel. All your recipes look and seem delicious! Going to be making these soon. Thank you.

  • Update: I made the chicken pita but replaced it veggie chick’n strips, and used almond dip as the base…it was so good! Will make this again, thank you kevin!

  • I’m conditioned to look for a plate of massively flaming cheese bread whenever I hear the word “OPA!” At first I saw it in Detroit, which was amazing. We placed several orders, just to see the fire. Of course it was delicious. When we got back to Minneapolis we ordered the same and were a bit disappointed at the tiny flames there. Someone said that the Fire Marshal had gotten after them. Good memories.

  • TY for all you do! I’ll try making this I normally put the marinate chicken tenders in the broiler since it cooks quicker & it’s delicious. I’ll try this interested marinate you made Happy healthy & prosperous 2020!

  • That looks yummy but too much work for just a pita wrap. Also, can we talk about the cheering at the end? I know she’s Rachel Ray, but come on! It’s a recipe, and they’re cheering like she won the Superbowl.

  • Yum I lived in NYC for over 20 years and I used to order this delicious meal from a street car restaurant down town near center Street ❤️❤️

  • As a Greek, i have to say: this looks like very low quality! That “gyros” looks like bean paste or a slime…You should visit Greece. You will find 100% more quality with 1/2 or 1/3 of the price. The food in this video looks like a scam!

  • OK.WE ALL KNOW THAT THIS IS DONER AND NOT GYROS. BUT WHAT I DO NOT UNDERSTAND IS WHAT IS YOUR PROBLEM IF PEOPLE THERE, LIKE IT. WHY YOU SPEAK BAD AGAINST THE GUY WHO AT LEAST LOOKS TO BE CLEAN AND NOT FILTHY? I GO TO MANY GYROS SHOPS IN GREECE AND I CAN TELL YOU THAT MOST OF THEM ARE DIRTY,GREASY AND THEIR FOOD IS TRULLY NOT EVEN FOR THE DOGS. SO STOP BEING IDIOTS AND SEE THE TRUTH.