My boys love these Greek-inspired pita sandwiches - and they were a nice change from all the turkey we’ve been eating for the past four days! The recipe looks lengthy and involved, but it’s actually pretty quick and easy to put together if you have a game plan. And the end result is definitely worth the little extra effort! All the components can be made a day in advance and stored in the refrigerator overnight, so assembly for school lunches is a snap. If the sandwiches are not going to be eaten immediately, I don’t grill the pita bread as they get hard and tough once they’ve been sitting for a few hours.
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Grilled Chicken Pita Sandwiches
Adapted from Paula Deen | Food Network 2007
Yield: Makes 6 servings
Grilled Chicken and Red Onions:
3 boneless, skinless chicken breasts (about 1 1/2 lbs)
3 Tbs fresh lemon juice
3 Tbs soy sauce (I use Bragg’s Liquid Aminos)
1 garlic clove, minced
1 tsp dried oregano
1 red onion, sliced into thin rings
Salt and freshly cracked black pepper
Rinse the chicken breasts and pat dry. Combine the lemon juice, soy sauce, garlic and oregano in a glass dish. Add the chicken, turn to coat, and cover with plastic wrap. Allow the chicken breasts to marinate for 30 minutes at room temperature or at least 3 hours, and up to overnight, in the refrigerator.
Preheat a grill to medium heat.
Brush the onion slices with olive oil on both sides and season with salt and pepper.
Grill the chicken and and onion slices over medium heat for 8 to 10 minutes. The onions will blacken, but watch them carefully so they don’t burn.
Once the chicken is cool enough to handle, slice into very thin pieces.
Feta Tomato Mixture:
2 small tomatoes, finely chopped
1 cup crumbled feta cheese (1/4 lb)
1/4 cup olive oil
2 tsp lemon juice
1 tsp oregano
Combine the tomatoes and feta cheese in a small glass dish. Add the remaining ingredients and stir to combine. Allow to sit at room temperature for 30 minutes.
1 cup plain yogurt
1 large or 2 small garlic cloves, minced
1 Tbs olive oil
In a small bowl, whisk together the yogurt, garlic and olive oil. Cover and refrigerate until ready to use.
Grilled chicken slices
Grilled red onion slices
Feta tomato mixture
6 whole grain pita pockets
1/2 head romaine lettuce, finely chopped
At serving time, grill the pita bread on the grill. Alternately, grill them over the flame of a gas range or heat in the toaster. Slice each pita in half to make two pockets. Place several slices of grilled chicken and grilled onions, a tablespoon of tomato-feta and chopped lettuce into a pocket. Top with yogurt sauce and a wad of alfalfa sprouts.