Grilled Greek-style Chicken and Pitas


Zest and juice of 1 lemon

2 Tbsp extra-virgin olive oil

2 Tbsp fresh oregano - chopped

2 Tbsp fresh dill - chopped

1/2 tsp garlic powder

1/4 tsp dry mustard

1/4 tsp ground cumin

1/4 tsp ground coriander

1/4 tsp salt

1/4 tsp ground cayenne

8 chicken pieces- thighs or breasts that have been cut in half so they will cook evenly

GirlsonaGrill Greek-style Feta salad dressing

4 pita pockets, halved

2 cups bib lettuce, chopped

8 slices tomato

In a bowl, whisk the marinade ingredients together. Place chicken pieces in a large re-sealable bag and pour marinade in.  Seal bag while pushing the air out, and shake to distribute marinade. Place in the fridge for 2-3 hours.

Remove chicken from the bag and discard marinade. Grill over direct high heat for 8-12 min, tunrning only once or twice to ensure great grill marks, until the meat is firm and juices run clear. 

Remove chicken – you can serve some for dinner, and save some for leftovers.

For Pitas:

Shred the meat off the bone, and add dressing and lettuce to a bowl and mix until coated. 

Open pita pockets and add chicken through out, then add lettuce and tomato slices. Opa!!

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    Our favorite Greek meal is Chicken Schwarma, but, let's face it – we'll never own a schwarma machine. So, we've been working on a substitute -– Grilled Greek-style Chicken and leftovers used to make Greek Chicken Pitas. Pair this chicken with our Greek Salad with Feta Dressing, and you will have a terrific week-day meal - and ready in less that 30 mins! How Big, Fat Cool is that?
    Cook extra chicken so that you have plenty of chicken left to make Chicken Pitas on another day. You will spend 30 mins on cooking the first meal, and the second is a "freebie." Both are light in calories, and kid-friendly.