Greek Style Fajitas Recipes

GREEK-STYLE FAJITAS

Greek-Style Fajitas image

Make and share this Greek-Style Fajitas recipe from Food.com.

Provided by noway

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

4 boneless skinless chicken breasts, halved
1/3 cup Italian salad dressing
1/3 cup soy sauce
2 medium tomatoes, chopped
1 cup lettuce, shredded
2 tablespoons lemon juice
1 tablespoon vinegar
1/4 cup vegetable oil
1 garlic clove, minced
1/2 teaspoon dried oregano
8 ounces sour cream
2 tablespoons lemon juice
1 tablespoon dried dill
1/2 teaspoon oregano
1/2 teaspoon sugar
1 tablespoon parsley, chopped
4 greek pita pockets, halved

Steps:

Marinade chicken in salad dressing and soy sauce for several hours.
Grill or bake chicken until fully cooked and juices run clear (cooking time will vary depending on method and thickness of chicken).
Keep chicken warm.
Combine tomatoes, lettuce, lemon juice, vinegar, oil, garlic, and oregano in a bowl.
Mix sour cream and next 6 ingredients in another bowl.
Cut chicken into strips and place in pita pockets. Each pita pocket contains 1/2 of a chicken breast.
Add tomato mixture and top with sour cream sauce.

LAMB FAJITAS

Lamb Fajitas image

This is a tasty alternative to beef or chicken. I got this recipe from a friend.-Bonnie Hiller, Powell, Wyoming

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 boneless leg of lamb or lamb shoulder (3 to 4 pounds)
1/2 cup canola oil
1/2 cup lemon juice
1/3 cup soy sauce
1/3 cup packed brown sugar
1/4 cup vinegar
3 tablespoons Worcestershire sauce
1 tablespoon ground mustard
1/2 teaspoon pepper
1 large green pepper, sliced
1 large sweet red pepper, sliced
1 large onion, sliced
16 flour tortillas (7 inches), warmed
Chopped tomato and cucumber, optional

Steps:

Cut lamb into thin bite-size strips. In a large resealable plastic bag, combine the oil, lemon juice, soy sauce, sugar, vinegar, Worcestershire, mustard and pepper; add lamb. Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally. , Transfer lamb and marinade to a Dutch oven or large saucepan; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is tender. Add peppers and onion; cook 4 minutes longer or until vegetables are crisp-tender. , Using a slotted spoon, place meat and vegetables on tortillas; top with tomato and cucumber if desired. Fold in sides of tortilla.

Nutrition Facts :

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