I love simple summer meals, and this is the perfect example of one. Some grilled chicken, delicious on its own, combined with fresh and simple garnishes in a soft, warm pita. Boom! Done. Try this with pork, steak, or even shrimp or lamb, or lose the meat and grilled zucchini instead. Basically have fun with it and play with the flavors. These were my favorite.
For 4 full pitas
1 recipe grilled marinated chicken thighs
1 tomato, thinly sliced
1 small cucumber, thinly sliced
1 small bunch mint, leaves removed
1 bunch watercress (or arugula)
1/2 red onion, thinly sliced
3/4 cup Dean’s Dip, French Onion Flavor
4 whole pitas, halved and pushed open for easy stuffing (I microwave mine for about 20 seconds to soften them up)
Chop up the grilled chicken thighs into 1 inch thick pieces and set aside. Spread about 2 tablespoons of Dean’s Dip per pita half, and stuff with about 3 ounces of chicken, pull whatever garnishes you like. Enjoy!
1 1/2 pounds boneless skinless chicken thighs
1/4 cup red wine vinegar
3/4 cup olive oil
1 teaspoon ground cumin
2 teaspoons dried oregano
1 big pinch kosher salt
1/2 teaspoon freshly ground pepper
1/4 red onion, thinly sliced
2 garlic cloves, minced
Mix everything together and put in a large freezer bag or container in the fridge. Let it marinate for at least 2 hours before cooking.
When ready to cook, take the chicken out of the fridge and let it sit for 20 minutes to take the chill off. Heat a grill to medium high heat, strain the chicken, and add it to the grill. Grill for 5 minutes a side, flipping once. Take off the grill and serve warm.