Grilled Mediterranean Kebabs On Pita Recipes

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GRILLED CHICKEN KEBABS WITH PITA, HALLOUMI AND SHAVED CUCUMBER SALAD

Provided by Megan Mitchell

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14



Grilled Chicken Kebabs with Pita, Halloumi and Shaved Cucumber Salad image

Steps:

  • Soak the skewers in water for at least 30 minutes. Preheat the grill to 375 degrees F or preheat a large grill pan over medium heat. Clean and oil the grates or grill pan.
  • Combine the lemon zest with the 2 tablespoons grapeseed oil, the cumin, turmeric, salt, garlic powder and pepper in a medium bowl; stir together. Add the chicken and toss to coat. Let sit for 5 minutes to 1 hour, then thread 5 to 6 chicken cubes onto each skewer.
  • While the chicken marinates, peel the cucumber into long ribbons with a vegetable peeler. Transfer to a small bowl. Add the dill fronds, the juice from 1/2 of the zested lemon and a sprinkle of salt and pepper. Toss and set aside until ready to serve.
  • Grill the skewers, turning every 3 to 4 minutes, until the chicken is cooked through and all sides are charred, 8 to 10 minutes total. Remove to a platter and squeeze juice from the remaining 1/2 lemon over the top.
  • Two minutes before the chicken is done cooking, grill the halloumi until warmed through and lightly charred, about 1 minute per side.
  • For each serving, top 1 pita with some of the cucumber salad, 1 to 2 slices of the halloumi and 2 chicken skewers. Drizzle with tahini and serve.

2 tablespoons grapeseed oil, plus more for greasing
1 lemon, zested and halved
2 teaspoons ground cumin
1 teaspoon ground turmeric
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 pound boneless skinless chicken breasts (about 2 breasts), cut into 1- to 1 1/2-inch cubes
4 Persian cucumbers
3 to 4 sprigs dill, fronds picked
One 8-ounce block halloumi, cut into eight 1/4-inch thick slices
4 pitas
Tahini, for drizzling

GRILLED MEDITERRANEAN KEBABS ON PITA

It was a nice warm day, and I had some lamb and inspiration hit! Naturally the desire for something nice and charred overcame me, but if you like, these can also be prepared in the broiler or oven.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 1h12m

Yield 4-5 serving(s)

Number Of Ingredients 21



Grilled Mediterranean Kebabs on Pita image

Steps:

  • If using bamboo skewers, soak them submerged in warm water for 30 minutes to one hour before using.
  • Combine ingredients for kebabs in a mixing bowl and stir thoroughly or use hands to mix until all ingredients are evenly incorporated.
  • Prepare grill.
  • Oil your hands and make meatballs (koftas) or, if you prefer, torpedo shapes about 6-inches long and place these on prepared skewers (about 3 koftas per skewer) and set them onto waxed paper while finishing the others.
  • When all skewers are prepared, grill them over moderately hot coals (may also use broiler or oven, but will lose the char-grilled flavor), until cooked through, turning once.
  • Prepare sandwich by warming pita or lavash and placing three (4 if necessary) koftas on the bread or one torpedo, plus some of the tzatziki.
  • Sprinkle heavily with the parsley, add some feta cheese, some chopped tomato, a light sprinkling of minced onion, a few pinches of za'atar and cayenne (if you like it spicy, but the za'atar gives a nice flavor!) (Or you may use whatever toppings you prefer).
  • Roll up the bread without tearing it, wrap gently with foil or plastic wrap, and serve (I like to serve this with Greek Salad recipe#26384, and some fresh fruit, but lots of Greek and/or Middle Eastern recipes would go great with this!).

Nutrition Facts : Calories 944.1, Fat 47.5, SaturatedFat 18.8, Cholesterol 229.9, Sodium 1444.6, Carbohydrate 81.7, Fiber 4, Sugar 3.8, Protein 44.4

1 1/2 lbs ground lamb (may use up to 50% ground beef chuck)
2 large eggs
1 large white onion, grated
5 -6 cloves garlic, minced
1/4 cup chopped fresh Italian parsley
1/2 lemon, juice of (without seeds)
1 tablespoon olive oil
1 1/2 tablespoons chopped fresh oregano (may use 1/3 amount dried)
1 1/2 teaspoons fresh thyme, minced (may use 1/3 amount dried)
1 1/2 teaspoons fresh rosemary, minced (may use 1/3 amount dried)
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
9 -12 metal skewers or 9 -12 bamboo skewers
9 -10 large warmed pita bread or 9 -10 large lavash bread, pieces
prepared tzatziki, sauce (buy this or you may use Greek Tzatziki) (optional)
crumbled feta cheese (optional)
chopped fresh Italian parsley (use heavily for the best effect) (optional)
chopped ripe tomatoes (optional)
minced white onion (optional)
za'atar spice mix (buy this or may use Za'atar) (optional)
cayenne pepper (optional)

GRILLED PITA

Common throughout the Middle East and Mediterranean, pita is traditionally baked at high temperatures in a tandoor (clay) oven. The versatile staple is served with kebabs, falafel, souvlaki, hummus, baba ganoush and many other preparations. It's popular in America, too, but our store-bought pita generally leaves a lot to be desired. (For starters, by the time we get it, it's often several days old.) The good news is that pita is easy to make at home and the soft, tender and fragrant result is well worth it. Although you can bake it in a regular oven, we use a grill to replicate a bit of that smoky tandoor flavor. Cooking the dough on a griddle rather than directly on the grill grates means there's less chance of sticking, making the bread easier to flip.

Provided by Food Network Kitchen

Time 2h40m

Yield 8 pitas

Number Of Ingredients 6



Grilled Pita image

Steps:

  • Whisk 2 1/2 cups flour and the yeast, salt and sugar in a large bowl. Add the water and mix using a rubber spatula until the dough comes together. The dough should be a little sticky, but soft and able to hold its shape. Add up to 1/2 cup more flour, if needed. Transfer the dough to a floured surface and knead until it's soft, smooth and elastic, 5 to 7 minutes. Alternatively, you can use a stand mixer and knead until the dough becomes soft and elastic, about 5 minutes. The dough might be just a little sticky and that's okay.
  • Place the dough in a clean bowl and cover with plastic wrap and a kitchen towel. Place in a draft-free area, such as a turned-off oven, until doubled in size, about 90 minutes.
  • Gently deflate the dough by pressing it down with your hands. Transfer the dough to a lightly floured surface and divide into 8 pieces. Shape each piece into a ball and gently flatten. Cover with a kitchen towel and let rest for 20 minutes.
  • Meanwhile, place a cast-iron griddle on an outdoor grill and heat it to medium high (450 degrees F) with the lid closed. Alternatively, you can use a large cast-iron skillet.
  • Use a lightly floured rolling pin to roll out 1 piece of dough into a round about 1/4-inch thick, flipping the dough a few times to prevent it from sticking. Meanwhile, keep the remaining pieces of dough covered with a kitchen towel. Transfer the rolled-out pitas to a baking sheet and cover with a kitchen towel. Repeat with the remaining dough, stacking the rounds with a flour-dusted piece of parchment or wax paper between each round to prevent them from sticking.
  • Brush the griddle lightly with olive oil. Sprinkle a little water on a rolled-out pita and place it on the griddle. You can cook 2 pitas at a time on a grill pan and 1 pita at a time on a cast-iron skillet. Close the grill and cook until there are small light brown spots on the pita, about 2 1/2 minutes on each side. Some of the pitas will puff up as they cook. Transfer to a platter and cover with a clean towel to prevent them from drying out. Repeat with the remaining rolled-out pitas. (It shouldn't be necessary to re-oil the griddle if it is well-seasoned.) Serve warm.

2 1/2 to 3 cups all-purpose flour, plus more for dusting
1 tablespoon instant yeast
1/2 teaspoon table salt
1/2 teaspoon sugar
1 cup warm water, plus more for sprinkling
Olive oil, for brushing

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