Grilled Sausages In Pita Bread Recipes

GARLIC-OREGANO GRILLED PITA BREAD

Steps:

• Heat oil in a small heavy skillet over medium heat until it shimmers. Cook garlic, turning once, until pale golden, about 1 minute. Discard garlic and remove skillet from heat, then stir in oregano.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
• Oil grill rack. Grill pitas, 3 at a time, covered only if using a gas grill, turning once, until grill marks appear, about 2 minutes total per batch. Transfer to a cutting board and brush both sides with garlic-oregano oil. Cut pitas into wedges. Sprinkle with kosher salt. Serve warm.

GREEK SAUSAGE PITAS

Steps:

• Preheat oven to 325°. Wrap pita breads in foil; warm in oven while preparing toppings., In a small bowl, mix yogurt, green onions, parsley, lemon juice and garlic. In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles., To assemble, spoon sausage over pitas. Top with cucumber, tomato and yogurt mixture; sprinkle with additional parsley.

GRILLED PITA TRIANGLES

Steps:

• Preheat a grill pan or skillet over a medium-high flame. Brush both sides of each pita with olive oil. Heat 1 pita at a time in the grill pan or skillet, for about 2 minutes on each side, until it is nicely marked. Cut each pita into 6 wedges. Sprinkle with salt, to taste, and serve.

GRILLED PITA

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.

GRILLED SAUSAGES IN PITA BREAD

Steps:

• Prepare barbecue (medium-high heat). Grill Italian sausages until cooked through, turning occasionally, about 10 minutes. Grill fully cooked sausages until heated through, about 7 minutes. Transfer sausages to platter. Cover to keep warm.
• Arrange pita halves in 2 stacks and wrap in aluminum foil. Place foil packets on grill to warm pita, about 10 minutes.
• Fill pita halves with lettuce. Place grilled sausage halves atop lettuce in each pita half; serve with mustard.
• *A smoked pork-and-beef sausage, available at specialty foods stores.

GREEK SAUSAGE PITA PIZZAS

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage and garlic over medium heat 6-8 minutes or until no longer pink, breaking up sausage into large crumbles; drain., Meanwhile, place pita breads on ungreased baking sheets. Bake 3-4 minutes on each side or until browned and almost crisp., Top pita breads with sausage mixture, tomatoes, avocado and cheese. Bake 3-4 minutes longer or until heated through. Top with cucumbers; drizzle with tzatziki sauce.

LAMB PITAS WITH YOGURT SAUCE

Steps:

• In a large skillet, heat oil over medium-high heat; brown lamb in batches. Transfer lamb to a 3- or 4-qt. slow cooker, reserving drippings in skillet., In drippings, saute onion over medium heat until tender, 4-6 minutes. Add garlic and tomato paste; cook and stir 2 minutes. Stir in wine, 1 teaspoon salt, oregano and basil. Add to lamb. Cook, covered, on low until lamb is tender, 6-8 hours., To serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber. Combine diced cucumber with yogurt and remaining salt. Fill pita halves with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture. Freeze option: Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.