Best Chicken And Mushroom Kebabs In Pita Bread Recipes

GREEK GRILLED CHICKEN PITAS

Steps:

• Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

SPICED CHICKEN KEBABS WITH PITA

Steps:

• Sprinkle garlic with salt; mash into a paste with the side of a knife. Stir into yogurt; season with salt and pepper.
• Preheat broiler, with rack in upper position. On a rimmed baking sheet, drizzle chicken, bell pepper, and onion with 2 tablespoons oil. Sprinkle with 2 teaspoons za'atar; season with salt and pepper. Toss to combine. Thread chicken and vegetables onto 6 skewers. Arrange in a single layer on sheet; broil until lightly charred, 6 minutes.
• Flip; broil until chicken is cooked, 2 to 3 minutes. Broil pitas on a baking sheet until lightly charred, 1 minute. Drizzle with oil, sprinkle with za'atar, and season with salt. Remove chicken and vegetables from skewers; serve with cucumbers, mint, pitas, and yogurt sauce.

BEST HOMEMADE DONER KEBAB WITH CHICKEN (TAVUK DöNER)

Steps:

• Make the marinade: In a large mixing bowl, add the yogurt, tomato paste, lemon zest, lemon juice, garlic, and spices. Mix well to combine.
• Season the chicken: Pat the chicken dry and season well with kosher salt and black pepper on each side.
• Marinate: Add the chicken to the marinade and toss to make sure each piece is well-coated with the marinade. If you have the time, I highly recommend you cover and refrigerate the chicken for 3 hours or up to overnight. Otherwise, allow the chicken to sit in the marinate at room temperature for 30 minutes or so while you prepare the fixings/sides and heat up the grill (or your oven). (You'll get better results of you let the chicken marinate longer).
• Skewer the chicken: Divide the chicken thighs into two piles. Using a set of 2 to 3 metal skewers at a time, thread the first pile chicken thighs through, and push them snug against each other. (It helps to prop the skewers on the edges of a pan or a bowl. And if your chicken thighs are too large, you can fold them each in half and thread them through). Repeat with another set of 2 to 3 skewers to thread the second pile of chicken on.
• To cook on the grill: Heat the grill to 400 degrees F (for my grill, this would me medium-high heat). Arrange the kebabs on grates and close the grill. Cook for about 10 to 15 minutes on one side until nicely charred, then turn over and cook for another 10 to 15 minutes or until the chicken is cooked through and no longer pink in the middle (a total of 20 to 30 minutes, depending on the size of the chicken thighs).
• To cook in the oven: Heat the oven to 400 degrees F. Using a large pan with edges or walls, arrange the kebabs on top of the pan such that the metal skewers are resting on the edges (or walls of the pan) with some room between the chicken and the bottom of the pan. Put the pan on the middle rack of your heated oven. Roast for about 30 to 35 minutes until the surface is golden brown and charred in some parts. Remove the pan from the oven and carefully turn the skewers over, brush the top of chicken with the pan juices and return the pan to the oven for another 20 minutes (longer if you have larger pieces). You'll cook the kebabs in the oven for anywhere between 50 minutes to 1 hour or until the chicken is cooked through and no longer pink in the middle.
• Rest: Remove the chicken off the heat and allow it to rest for 5 to 10 minutes.
• Carve or shave the chicken off the skewers: Prop the skewers upright on a slight angle. Using a sharp knife (held in your dominant hand), slice the meat thinly from top to bottom or however you're able to do it safely.
• Serve in pita wraps or plates. For more traditional doner kebabs, use a loaf of pita bread to wrap some of the chicken in, adding your sauce and sliced vegetables (or one of the salads listed above). Alternatively, you can serve kebab plates by arranging the chicken next to (or over) a bed of Middle Eastern rice with your salad and sauce to the side.

SAUTEED MUSHROOMS IN A HOT CRUSTY PITA

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet, melt the butter and saute the mushrooms until soft. Add the heavy cream and reduce liquid by half, until a thick consistency. Add the bacon, and season with salt and pepper.
• To serve, heat the pita bread in the oven. Slit the pita bread down the center, stuff the pitas with the mushroom mixture, and serve hot.

CHICKEN AND MUSHROOM KEBABS IN PITA BREAD

Steps:

• Whisk first 6 ingredients in bowl to blend. Pour half of marinade into another bowl. Add mushrooms to first bowl; add chicken to second bowl. Toss to coat; let stand 30 minutes.
• Meanwhile, prepare barbecue (medium-high heat). Wrap 1 bacon piece around each chicken piece. Alternate 4 mushrooms and 3 chicken pieces on each skewer, piercing bacon to secure. Discard chicken marinade. Reserve mushroom marinade. Grill kebabs until chicken is cooked through, turning skewers and basting with reserved mushroom marinade, about 25 minutes. Grill pita breads in foil at edge of barbecue until warm.
• Unwrap pita breads. Place 1 kebab in center of each bread. Fold bread sides up around each kebab and pull out skewer.

PAPRIKA CHICKEN WITH MUSHROOMS

Steps:

• Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
• In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
• Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.

GREEK ISLAND CHICKEN SHISH KEBABS

Steps:

• Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
• Soak wooden skewers in water for about 30 minutes before use.
• Preheat an outdoor grill for medium-high heat; lightly oil the grate.
• Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.