Dinner couldn’t be simpler than this do-it-yourself array of food. It’s a fun, interactive way to enjoy a fresh and simple meal: Arrange all the components on a platter and let everyone assemble their own dish. A zesty marinade and creamy tzatziki do the heavy lifting in this recipe, infusing the chicken with juicy flavor, lemony citrus and a kick of spice.
Cutting the chicken in chunks and threading them on skewers provides more surface area for the meat to soak in the marinade and creates lots of little edges to crisp while grilling. Tzatziki, a garlicky Greek yogurt-and-cucumber sauce, provides a slick of creaminess to the chicken and pita. While you can stuff the ingredients into pita pockets, you can also eat them deconstructed.
Simply assemble everything on a bed of crisp greens and call it a salad for dinner. If you have a grill, use it to cook the chicken and warm the pita. It’s nearly summer, so now is the time to move the living outdoors.
Lynda Balslev is a Marin cookbook author, food and travel writer and recipe developer. Greek Chicken Pita Pockets Serves 4 INGREDIENTS 2 pounds boneless skinless chicken thighs, cut in 2-inch pieces Butter lettuce leaves 2 vine-ripened tomatoes, sliced 1 small red onion, halved and thinly sliced Fresh mint leaves Pita bread, grilled or warmed Marinade: 1/4 cup extra-virgin olive oil 3 garlic cloves, minced or pushed through a press Juice of one lemon 1 teaspoon Dijon mustard 1 teaspoon finely grated lemon zest 1 teaspoon drie.
