Monday, July 15, 2013

Grilled Chicken Tzatziki Pitas

I was recently asked to be a bridesmaid in one of my best girlfriends' wedding this fall. We were sorority sister at ASU, and even thoguh she lives in Iowa and I live in Arizona, we always stay in touch through skype, e-mail, or racking up skymiles. That being said, that bridesmaid dress isn't gonna look hot on its own, so I have been experimenting new and healthy recipes on my amazing boyfriend. Tonight's dinner was a Greek spread of homemade hummus and grilled chicken pitas with fresh tzatziki sauce.

Grilled Chicken Tzatziki Pitas

  • 4 pitas
  • extra yogurt for garnish
  • 1/2 cup yogurt
  • 1 tbsp. honey
  • 2 tsp. lemon juice + 2 tsp. lemon zest
  • 2 tsp. hot sauce
  • 1 to 2 garlic cloves, minced
  • 1 tsp. oregano
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground pepper
  • pinch of salt
  • 4 boneless, skinless chicken breast
Cucumber Relish:
  • 1 cucumber, halved lengthwise and thinly sliced
  • pinch of salt
  • 1 cup seeded, finely diced tomato
  • 1/2 cup finely diced red onion
  • 6 tbsp. coarsely chopped and pitted kalamata olives
  • 4 tbsp. chopped fresh parsley
  • 2 tbsp. chopped fresh dill
  • 1 garlic clove, minced
  • 4 tbsp. olive oil
  • 4 tsp. fresh lemon juice
To prepare chicken marinade, whisk all ingredients except chicken breatss together in a bowl. Combine marinade with chicken breasts in a large zip-lock bag. Seal and gently shake to cover the chicken. Place in refrigerator for 2 to 4 hours.

Meanwhile, prepare the cucumber relish. Lay cucumber slices in a sieve or fine colander over a bowl and sprinkle with a pinch of salt. Leave for about 30-40 minutes, until cucumbers soften and their liquid drains into the bowl. Stir occasionally.

Combine the tomato, onion, olives, parsley, dill, garlic, olive oil, and lemon juice in a medium bowl. Stir in drained cucumbers, then cover and refrigerate for 1 to 2 hours.

Preheat grill or grill pan to medium-high heat. Grease with oil or nonstick cooking spray. Remove chicken from zip-lock bag and discard marinade. Grill chicken breasts on each side until cooked through. Remove the chicken from grill and let rest for 3-5 minutes.

Slice thinly on a diagonal. Lay chicken slices on top of each pita round and divide relish evenly among them. Garnish with a little extra yogurt and serve. **I wrapped the bottoms with foil, so we wouldn't lose any delicious filling out of the bottom of our pita as we ate**

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