James and I have always had a soft spot for Greek food. Our parents met for the first time over a decadent, booze filled night at a phenomenal Greek restaurant in NYC. My memories are fuzzy, but I am overcome with warmth when I remember that night. The food just kept coming, the drinks never stopped being poured, and everyone was in such a great mood!
Even before this epic evening, we had been visiting this Greek restaurant for at least a year, and it had become one of our favorites. What we love about Greek food is that it is full of flavor, but over all very healthy, so you don’t feel so guilty overeating! Like a lot of mediterranean food, it is fresh meats, fish, and veggies cooked lightly in olive oil and seasoned perfectly.
I wanted to re-create one of our favorites, which is the marinated chicken pita. This recipe is kind of a hybrid between Greek and Middle Eastern marinated chicken, but it was really delicious, and went perfectly with our homemade tzatziki.
What you need:
- 1 lemons, juiced
- ½ cup olive oil
- 6 cloves garlic, peeled, smashed and minced
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoons ground cumin
- 1 teaspoons paprika
- 1 teaspoon dried oregano
- ½ teaspoon red-pepper flakes
- 2 pounds boneless, skinless chicken thighs
- pita bread
- romain lettuce
- cherry tomatoes
Put your chicken into a large plastic bag and add in your seasoning and lemon juice and olive oil. Let it marinate for at least 1 hour or as long as overnight.
Remove the chicken from the refrigerator, and heat a cast iron skillet over medium high heat.
Cook for 5-6 minutes per side, then slice up your chicken on the diagonal.
Cook for a further 5 minutes to get slightly crispy edges.
Build your pitas with lettuce, tomato, cucumber and tzatziki as desired, and enjoy!
Feel free to squeeze over a little extra lemon when you finish.
Tomorrow we will feature our recipe for tzatziki, but until then, to quote the resident crazy person on tv, “I will keep you in suspense!”