We had Greek food for dinner tonight, which we normally don’t have. This brought me back to my pita pizza making days, when I was a Cook’s helper at the dining center. That was my first experience ever cooking, when I was in college. I had to help prep a lot of meals in large scale sizes and I’d make tons of pita pizzas. One of the ones I had to make was a Greek pita pizza. It had chicken, cheese, and a salad mix of red onions, tomatoes, etc on it. Think, I might try re-making that again. 🙂
The one thing, I didn’t like about this was that the pita bread just fell apart when I ate it. It was kind of messy. I didn’t go to the extremes of making my own pita bread, but now I’m tempted to do that and make my own whole wheat pitas. The greek really like they’re garlic and I just loved the Tzatiki sauce that when a long when this. Now, we have a ton of it and I need to figure out something to do with it.
This is how I role, on facebook while I’m cooking! 🙂
Calories 389.0 | Fat 14.6 g | Carbohydrate 43.9 g | Fiber 2.7 g | Protein 20.1 g
Points Plus: 10
Ingredients from The Girl who ate Everything, who found it on Annie’s Eats
16 oz. plain yogurt (not nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
1 tablespoon Extra virgin olive oil
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1 1/4 lbs. chicken pieces (I used boneless, skinless chicken breasts)
Fresh tomatoes, seeded and diced
Red onion, sliced thin
To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
Cook the chicken as desired, either in the skillet or with the broiler. (I butterflied the chicken breasts and then cooked them under the broiler.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.
Heat pitas (I sprayed with some spray oil and then popped them in the toaster oven for a few minutes). Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.