Mediterranean Chicken Pita With Turmeric Rice And Cool Garlic Yogurt Sauce Recipes

20 MINUTE MEDITERRANEAN CHICKEN PITA SANDWICH RECIPE

Steps:

• 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. Continue to saute the chicken until cooked through, another 2-3 minutes.
• Meanwhile, make the sauce by whisking together the Greek yogurt, oregano, olive oil, and salt to taste.
• Assemble the pita sandwiches by spreading one quarter of the yogurt sauce over each of the four pitas, then topping with cooked chicken, cucumber and tomato slices, and topping with crumbled Feta cheese.

MEDITERRANEAN CHICKEN PITA WITH TURMERIC RICE AND COOL GARLIC YOGURT SAUCE

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prep the Vegetables Rinse and dice the tomato in to a small dice. Rinse and thinly slice the green onions and Red Fresno Chili on a bias. Rinse and cut the lemon in half, and zest the rind to make about 1 Tsp. of lemon zest. Roughly chop the garlic. 2 Make the Yogurt Sauce Place the yogurt, garlic, juice and zest of the lemon, and 1 Tbsp. green onion in a mixing bowl. Mix together to incorporate. Season with salt and pepper to taste. Refrigerate until plating. 3 Prepare the Rice Combine the rice and 1 cup water in a medium-sized pot and bring to a boil. Cover and reduce heat to low simmer. Cook for 10-12 minutes. When cooked, add the turmeric, 1 Tsp. olive oil, and salt and pepper to taste. Remove from heat and keep covered until plating. Fluff rice with a fork before plating. 4 Cook the Chicken Slice the chicken into ½-inch pieces. Season the chicken with oregano and pinch of salt and pepper. Heat a medium-sized sauté pan and 2 Tsp. olive oil over medium-high heat. When hot, add the chicken. Cook the chicken for 6-8 minutes, or until the chicken is beginning to brown and is white throughout. Remove chicken from the pan, cover, and reserve. 5 Plate the Dish Slice the pita breads in half and toast or warm in the oven, if desired. Sauce the inside of the pitas with yogurt sauce. Fill the pita with chicken, tomato, green onion, and Fresno Chili. Place the pita on a plate. Compose a pile of turmeric rice next to the plated pita and add an additional dollop of yogurt sauce, if desired.

SAUCY MEDITERRANEAN CHICKEN WITH RICE

Steps:

• In a small bowl, mix the water, tomato paste, lemon juice, salt, chili powder, garlic powder, ginger, fennel, turmeric and, if desired, coriander until smooth., In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Stir in chicken; brown 3-4 minutes. Pour water mixture into pan., Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 8-10 minutes. Serve with rice. If desired, top with parsley.

CHICKEN PITAS WITH DILL YOGURT SAUCE

Steps:

• Slice the chicken into thin strips and place in a large bowl.
• Add the olive oil, spices and lemon juice then mix well. Allow to marinate for 10 minutes.
• Heat a large pan over high heat then cook the chicken, in batches, until golden and cooked through, approximately 5-7 minutes.
• Mix together yogurt, crushed garlic, chopped dill, fresh lemon juice, salt and pepper.
• Warm the pitas in a hot oven. Stuff the pitas with the chicken, sauce, lettuce, cucumber, onion and tomato. Serve immediately.

GRILLED CHICKEN PITA WITH YOGURT SAUCE AND ARUGULA

Steps:

• Season chicken breasts on both sides with salt and pepper and rub with a little olive oil. Bring to room temperature.
• Place a cast-iron pan or a stovetop grill pan over medium-high heat. When pan is hot, add chicken breasts, lower heat to medium and cook gently for about 3 to 4 minutes on each side, until firm to the touch. (To keep meat moist, do not overcook.) Set aside to rest and cool to room temperature, then slice crosswise at a diagonal.
• Meanwhile, in a small bowl, mix together yogurt, olives, cucumber, mint, parsley, garlic, oregano, sumac and red-pepper flakes. Season with salt to taste.
• Heat pita breads in toaster oven or a dry skillet over medium-high. Cut each pita in half to make half-moon pockets. Fill each pocket with chicken, yogurt sauce and arugula. Serve with extra sauce on the side.

MEDITERRANEAN CHOPPED-CHICKEN PITA

Steps:

• 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 and lightly marked in spots, 6 to 8 minutes. Transfer to a cutting board. When cool enough to handle, cut into strips.
• Brush both sides of each pita with oil. Grill, flipping once, until lightly marked and crisp, 4 to 5 minutes. Spread hummus on one side of each pita. Top with chicken, tomatoes, scallions, radicchio, and feta. Drizzle with oil; serve immediately with lemon.

MIDDLE EASTERN GRILLED CHICKEN PITA SANDWICHES WITH YOGURT MINT SAUCE

Steps:

• Make the marinade:
• In a bowl whisk together the yogurt, the lemon juice, the garlic paste, the thyme, and pepper to taste.
• Arrange the chicken, pricked in several places with a fork, in one layer in a large shallow dish, pour the marinade over it, and let the chicken marinate, covered and chilled, turning it once, for at least 3 hours or, preferably overnight
• Make the sauce:
• In a bowl whisk together the yogurt, the garlic paste, the lemon juice, the parsley, the mint, and salt and pepper to taste.
• On an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high eat grill the chicken (discard the marinade) turning it, for 12 to 15 minutes on each side, or until it is cooked through. While the chicken is cooking, in a skillet cook the onion in the oil over moderate heat, stirring, until it is softened and lightly golden. Remove the skillet from the heat, add the tomato and the sesame seeds, and season the mixture with salt and pepper. Transfer the chicken to a cutting board and cut it diagonally into thin slices. Cut off a small piece of each pita loaf to form an opening and heat the pita loaves on the grill, turning them once, for several seconds, or until they are just softened. Divide the chicken, the onion mixture, and the sauce among the pita loaves.

SPICED ROAST CHICKEN WITH TANGY YOGURT SAUCE

Steps:

• Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.
• Spread the seasoned chicken in a single layer on a large sheet pan and roast until golden and caramelized, about 20 minutes.
• While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic and granulated onion; season with salt and pepper, then mix well; set aside.
• Add the remaining cilantro and lemon juice to the roasted chicken and mix well, scraping up any browned bits on the bottom of the pan. Divide chicken, lettuce and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita and hot sauce, if using.