Grilled Chicken Pitas
Serves 6
Recipe By: Paula Deen
3 boneless -- skinless chicken breasts
3 tablespoons lemon juice plus 2 teaspoons divided
3 tablespoons soy sauce
1 clove garlic -- minced
2 teaspoons dried oregano -- divided
2 small tomatoes -- finely chopped
1 cups crumbled feta cheese (1/4 pound)
1/4 cup olive oil
For the yogurt sauce:
8 ounces unflavored yogurt (1 cup)
1 clove garlic -- minced
1/4 cup finely chopped walnuts
1 tablespoons olive oil
Olive oil cooking spray
1 largeVidalia or purple onion -- cut into thin rings
6 pita breads
1/2 head romaine lettuce -- finely chopped
1(10.6-ounce) jar kalamata olives -- drained, halved, and pitted,
or other black olives
12 slice bacon -- fried crisp
Alfalfa sprouts
Salt and freshly ground black pepper
Rinse the chicken breast and pat dry. Combine 3 tablespoons lemon
juice, soy sauce, garlic and 1 teaspoon of the oregano in a glass
dish. Add the chicken, turn to coat, and cover with plastic wrap.
Allow the chicken breast to marinate for 30 minutes at room
temperature or overnight in the refrigerator.
Combine the tomatoes and feta cheese in a small glass dish. Add the
remaining 2 teaspoons lemon juice, the olive oil, and the remaining 1
teaspoon oregano, and stir to combine. Allow to sit at room
temperature for 30 minutes.
For the yogurt sauce:
In a small bowl, whisk together the yogurt, garlic, walnuts, and
olive oil. Cover and refrigerate until ready to use.
Preheat a grill to medium heat.
Spray a grill basket with olive oil. Grill the chicken breasts over
medium heat for 8 to 10 minutes, until no longer pink in the thickest
portion of each breast. Spread the onion rings over the surface of
the basket and grill while the chicken is cooking. Turn the basket
frequently. The onion rings will blacken as they cook; this will also
take 8 to 10 minutes. When the chicken and onion rings are cooked,
place the pita breads on the grill for about 2 minutes per side,
until grill marks show. Slice the chicken into very thin pieces.
At serving time, put out all of the ingredients and allow each person
to assemble sandwiches: Split each pita. Place several slices of
grilled chicken, 3 or 4 slivers of onion, a tablespoon of tomato-feta
mixture, lettuce, olives, and 1 or 2 slices of bacon into each pita.
Top with yogurt sauce and a wad of alfalfa sprouts. Add salt and
pepper, to taste. Fold up the sides of the pita and enjoy!
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 20 minutes
Yield: 6 servings
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