Lemon Chicken Pita Burgers With Spiced Yogurt Sauce Recipes

ROUND 2 RECIPE - PITA PILE ON WITH SPICY YOGURT SAUCE

Steps:

• For the spicy yogurt sauce: In a small bowl, stir the yogurt together with the hot sauce and mint. Season with salt and pepper and set aside. For the pita: In a small pot over low heat, combine the reserved chicken and vegetables and cook until warmed through. Place the pitas on 2 plates. Top each with the chicken and vegetables, the chopped romaine and then drizzle with the spicy yogurt.
• For the spicy yogurt sauce: In a small bowl, stir the yogurt together with the hot sauce and mint. Season with salt and pepper and set aside. For the pita: In a small pot over low heat, combine the reserved chicken and vegetables and cook until warmed through. Place the pitas on 2 plates. Top each with the chicken and vegetables, the chopped romaine and then drizzle with the spicy yogurt.
• In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely.
• In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs.
• In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender.
• In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid.
• To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice.
• In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely.
• In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs.
• In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender.
• In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid.
• To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice.

LEMON CHICKEN PITA BURGERS WITH SPICED YOGURT SAUCE

Steps:

• Combine first 6 ingredients; add 1 teaspoon rind, stirring well.
• Divide mixture into 8 equal portions, shaping each into 1/4-inch-thick oval patties.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add patties; cook 2 minutes on each side or until browned.
• Cover, reduce heat to medium, and cook 4 minutes.
• Combine remaining 1 teaspoon rind, yogurt, and oregano, stirring well.
• Fill each pita half with 1 patty, 1 tablespoon yogurt mixture, 1/4 cup lettuce, and 1 tablespoon tomato.

MARVELOUS MIDDLE-EASTERN MARINATED YOGURT LEMON CHICKEN

Steps:

• Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate for 2 hours to overnight.
• Pound chicken in the bag with the marinade to 1/2 thick and grill, saute, skewer or bake until lightly browned and cooked through.
• Serve with rice or pasta and salad and enjoy!

PITA BURGERS WITH CUCUMBER-YOGURT SAUCE

Steps:

• Combine dried basil leaves, lemon pepper and onion powder in a small bowl.
• In another small bowl, combine yogurt, cucumber, salt and 1 tsp of herb mixture
• Reserve.
• Shape ground beef into four 1/2-inch thick patties.
• Sprinkle remaining herb mixture over both sides of patties.
• Heat large nonstick skillet over medium heat for 5 minutes.
• Place patties in hot skillet and cook 6-8 minutes, turning once.
• Patties should be cooked to an internal temperature of 160°F.
• To serve, place a burger in each pita half.
• Add two tomato slices and yogurt sauce as desired.

PITA BURGERS

Steps:

• In a small bowl, combine the onion, garlic and seasonings; crumble beef over mixture and mix well. Shape into six patties.
• Grill or broil for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear.
• Meanwhile, in a small bowl, combine the lettuce, cucumber, yogurt and sesame seeds. Top each burger with lettuce mixture; serve on pita breads.