Chicken And Mushroom Kebabs In Pita Bread Recipes

CHICKEN AND MUSHROOM KEBABS IN PITA BREAD

Chicken and Mushroom Kebabs in Pita Bread image

Provided by John Vincent Serra

Categories Sandwich Chicken Mushroom Marinate Quick & Easy Backyard BBQ Summer Grill Grill/Barbecue Bon Appétit New Jersey

Yield Serves 6

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
3 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
1 tablespoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
24 large mushrooms
9 skinless boneless chicken thighs, trimmed, cut crosswise in half
9 bacon slices, cut crosswise in half
6 10- to 12-inch metal skewers
6 pita breads, wrapped in foil

Steps:

Whisk first 6 ingredients in bowl to blend. Pour half of marinade into another bowl. Add mushrooms to first bowl; add chicken to second bowl. Toss to coat; let stand 30 minutes.
Meanwhile, prepare barbecue (medium-high heat). Wrap 1 bacon piece around each chicken piece. Alternate 4 mushrooms and 3 chicken pieces on each skewer, piercing bacon to secure. Discard chicken marinade. Reserve mushroom marinade. Grill kebabs until chicken is cooked through, turning skewers and basting with reserved mushroom marinade, about 25 minutes. Grill pita breads in foil at edge of barbecue until warm.
Unwrap pita breads. Place 1 kebab in center of each bread. Fold bread sides up around each kebab and pull out skewer.

SPICED CHICKEN KEBABS WITH PITA

Spiced Chicken Kebabs with Pita image

A quick and easy weeknight dinner of za'atar-spiced chicken kebabs, with soft pita bread, crunchy cucumbers flecked with mint, and a fast garlick-y yogurt sauce.

Provided by Shira Bocar

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 40m

Number Of Ingredients 11

Ingredients

1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup 5 percent-fat Greek yogurt
1 pound boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch pieces
1 orange bell pepper, seeded and cut into 1-inch pieces
1/2 large red onion, cut into 6 wedges with root end intact
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 teaspoons za'atar, plus more for sprinkling
6 pitas (each 6 inches)
2 mini cucumbers, halved lengthwise and chopped
1/2 cup fresh mint leaves

Steps:

Sprinkle garlic with salt; mash into a paste with the side of a knife. Stir into yogurt; season with salt and pepper.
Preheat broiler, with rack in upper position. On a rimmed baking sheet, drizzle chicken, bell pepper, and onion with 2 tablespoons oil. Sprinkle with 2 teaspoons za'atar; season with salt and pepper. Toss to combine. Thread chicken and vegetables onto 6 skewers. Arrange in a single layer on sheet; broil until lightly charred, 6 minutes.
Flip; broil until chicken is cooked, 2 to 3 minutes. Broil pitas on a baking sheet until lightly charred, 1 minute. Drizzle with oil, sprinkle with za'atar, and season with salt. Remove chicken and vegetables from skewers; serve with cucumbers, mint, pitas, and yogurt sauce.

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