Marinade:
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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