Thursday, August 11, 2005
Spiced Grilled Chicken and Veggie Pockets
Source: Rachael Ray's 365: No Repeats
1 cup plain yogurt
1/2 teaspoon ground cinnamon
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon crushed red pepper flakes
juice of 1 lemon
1/4 cup fresh cilantro leaves, finely chopped
2 pounds chicken tenders (I used chicken breasts cut into thick strips)
1/2 English or seedless cucumber, finely chopped
3 plum tomatoes, finely chopped (I used cherry)
1/2 cup crumbled feta cheese
10 kalamata olives, pitted and coarsely chopped
4 scallions, thinly sliced (I used 2 large)
1 red or yellow bell pepper, cored, seeded, and finely chopped
2 cups shredded carrots
1/2 cup fresh flat-leaf parsley leaves, chopped (I used 1/4 cup)
2 tablespoons fresh dill, chopped
2 cups of shredded red leaf lettuce (I skipped)
1 heaping tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
4 pita pockets
salt and freshly ground black pepper
Preheat grill pan or outdoor grill to high.
In a shallow bowl, combine the yogurt, cinnamon, cumin, coriander, red pepper flakes, lemon juice, and cilantro. Add the chicken tenders and coat evenly in the yogurt marinade. Marinate for 10 minutes. Shake off any excess marinade, then grill chicken for about 4 to 5 minutes on each side, until charred at the edges and firm and cooked through. (DH basted the chicken with ALL of the marinade.)
While the chicken is working, in a large bowl combine the cucumbers, tomatoes, feta cheese, olives, scallions, bell peppers, carrots, parsley, dill, and shredded red leaf lettuce.
For the dressing, in a small bowl, combine the mustard and red wine vinegar. In a slow, steady stream, whisk in the EVOO.
When you remove the chicken from the grill, place the pitas on the grill to blister and warm through. Chop the grilled chicken into bite-size pieces and add to the veggies along with the dressing; season with salt and pepper, and toss to coat thoroughly. Cut the pitas in half; fill the pockets with the chicken and veggies.
4 servings (There is really enough salad to fill at least 6 pita pockets, if not 8)\
I talked about this recipe HERE.