Champagne Wishes and Grilled Chicken and Steak Pitas

Grilled Chicken and Steak Pitas 

The first time I made this recipe was back in 2007 after watching a Paula Deen episode, and I’ve continued to make it every year since.  Paula is definitely the inspiration behind this recipe, but I’ve made quite a few modifications to it to make it my own.  If you have it in you to whip up some fresh cut french fries to go along side this meal do it!  The Feta/Tomato mixture and Tzatziki sauce go great with them as well.  The family really looks forward to this recipe and it is one of those great meals to prepare for company to really wow them!  Try to shop for your ingredients a day or two in advance as well as prep as much as possible the morning of.  I’ve found that big meals can be a lot more pleasant to make if you can split up the time in the kitchen, not to mention, the meat tastes so much better! The longer the chicken and steak have to swim in that marinade the better (but don’t go over 24hrs.)
One of my biggest pet peeves about food blog posts is how long it can take the author to get to the darn recipe.  The three pages of backstory, the million scrolls through pictures, it is exhausting and annoying in my book!   So I’m gonna try to get you in and out of here as quickly as possible.  My hope is that my food posts will accommodate all levels of chefs out there.  As always if you have any questions or comments please feel free to reach out to me in the comments section. 
Marinade (whisk all ingredients, pour into large zip lock bag with chicken or steak, do not marinate the 2 diff meats together! Place in the refrigerator for 4-24hrs)
  • 3 boneless skinless chicken breasts (I swear by Smart Chicken, but beware, once you go there it is hard to go back!) or 2 KC Strip Steaks, or you can do a combo like I did over the weekend
  • 1 large Lemon squeezed (sub lime if you don’t have lemons)
  • ⅓ cp Extra Virgin Olive Oil
  • ¼ cp Soy Sauce
  • 1t Nature’s Seasoning (I use this stuff in EVERYTHING)
  • 1t freshly ground Pepper
  • 1t Crushed Red Pepper
  • 4 garlic cloves minced
  • 1T fresh parsley chopped (sub 1t dried)
  • 1T fresh Thyme/Oregano (sub 1t dried or you could use both!)
  • 1t Kosher Salt
  • 1T Spicy Mustard

Feta/Tomato Mixture (Make ahead of time.  Allow to sit out for 15-30 mins before serving)

  • Roma (4-6) or Cherry tomatoes (1 package)
  • 1cp Feta Cheese crumbled
  • ¼ cp Extra Virgin Olive Oil
  • 1-2t Oregano (dried)
  • ½ lemon squeezed
  • Salt and Pepper

Abby’s Tzatziki Sauce (Make ahead of time.  Whisk together all of the ingredients and refrigerate.)

  • 8oz plain yogurt
  • 1-2 cloves of garlic minced
  • ¼ cp Extra Virgin Olive Oil
  • ½ large Cucumber finely grated (squeeze out most of the juice)
  • ½ Lemon squeezed
  • ½ T fresh Oregano or 1t dried
  • 1T fresh Dill or 1t dried
  • 1T fresh Parsley or 1t dried
  • 1t Nature’s Seasoning
  • Salt and Pepper to taste

Other Ingredients

  • 1-2 large Red Onions sliced
  • 6-8 pitas
  • ½ Green Leaf Lettuce finely chopped
  • Black or Kalmata Olive sliced

Final Instructions

Preheat grill to medium heat.  Add chicken to a grill basket and grill for 8-10 minutes per side.  Using the grill basket really makes the chicken turn out moist and tender!  I do not use the basket on the steak.  Grill steak to desired temperature.  I go for medium so 6-8 minutes per side.  Pull the chicken, and allow to rest.  In the meantime, add the sliced onions to the grill basket and grill for a few minutes per side.  During this time you can also warm up your pitas on the grill.  I brush both sides with Olive Oil and sprinkle with Kosher salt and grill for 1-3 minutes per side. Lastly, finely slice your meats and arrange all of the ingredients in the this order:   Pitas, Tzatziki Sauce, Meat, Tomato Mixture, Onions, Olives and Lettuce.

  

 

 

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