Mediterranean Pita Recipes

Steps:

• In a small bowl mix together the yogurt, parsley, hot sauce, cumin, and salt and pepper, to taste.
• Slice the top off of each pita pocket. Fill each pocket with 2 slices of brisket, a quarter of the pickled cucumbers and drizzle with the yogurt mixture. Arrange on a serving platter and serve.

Steps:

• 1. Preheat a grill on medium-low heat. Using a fork, mix together the feta, 1/3 cup warm water, 1/4 teaspoon of the Italian seasoning, the lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small mixing bowl until the mixture comes together and the feta is in small chunks. Set aside.
• 2. Heat the oil in a large nonstick skillet over medium-high heat. Add the sirloin, the remaining 1/4 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the meat is no longer pink and begins to brown, 2 to 3 minutes. Drain any liquid off and set aside.
• 3. Spread the feta mixture on the pitas and top with the cooked meat. Place a large piece of nonstick foil directly onto the preheated grill. Place the pitas on the foil, cover and grill until the bottoms begin to char and the cheese melts, about 3 minutes. Remove from the heat and sprinkle with the sliced mint, olives, tomatoes and onions. Serve warm.

Steps:

• Preheat oven to 425 degrees F.
• Place whole pitas on baking sheet.
• Mix yogurt, tahini, lemon juice, water and garlic until smooth.
• Spread half of yogurt mixture on each pita bread.
• Cut yellow pepper lengthwise into strips about 1/8 inch wide, then cut strips in half and place decoratively on pitas.
• Then top each pita with half of the tomatoes, olives and feta.
• Bake for 8 minutes, until pita begins to crisp and feta is beginning to melt.
• Remove from oven, cut pitas into 6-8 triangles and serve warm, or leave whole and serve as individual pizzas.

Steps:

• 1. Adjust oven rack to middle position. Heat oven to 350 degrees.
• 2. In a small bowl, mix sour cream, yogurt, cucumber,lemon juice, 2 minced garlic clove, feta, pepper to taste;.
• 3. Wrap pitas in foil and Place in oven; bake until warm and pliable, 5 minutes. Cut in half.
• 4. Meanwhile, heat oil in a large skillet over high heat saute onion until golden brown. Add meat, oregano and remaining minced garlic; continue to saute for about 2 minutes.
• To serve first fill pitas with lettuce, followed by meat, tomatoes and cucumber sauce.

Steps:

• Preheat grill to medium-high. Brush chicken with oil; season with salt and pepper. Brush grates with oil. Grill chicken, turning once, until cooked through and lightly marked in spots, 6 to 8 minutes. Transfer to a cutting board. When cool enough to handle, cut into strips.
• Brush both sides of each pita with oil. Grill, flipping once, until lightly marked and crisp, 4 to 5 minutes. Spread hummus on one side of each pita. Top with chicken, tomatoes, scallions, radicchio, and feta. Drizzle with oil; serve immediately with lemon.