Ingredients Jump to Instructions ↓

  1. 4 flat breads or pitas, any flavor or variety

  2. 1 cup plain yogurt

  3. 1 teaspoon ground coriander

  4. 1 teaspoon ground cumin

  5. 1 teaspoon dried oregano

  6. 1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning)

  7. 2 to 2 1/2 pounds white meat chicken , cubed into bite size pieces

  8. 1 heart romaine lettuce , chopped

  9. 2 vine ripe tomatoes , chopped

  10. 1/2 seedless cucumber , chopped

  11. 1/2 red onion, chopped

  12. 3 ribs celery , chopped

  13. 1/2 cup pitted kalamata olives

  14. 6 pepperoncini hot peppers, chopped

  15. 1 lemon, juiced Extra-virgin olive oil, for drizzling Salt and pepper Special equipment: metal skewers

  16. 1 cup flat-leaf parsley leaves

  17. 1/2 cup feta crumbles

  18. 1 clove garlic

  19. 1 teaspoon coarse black pepper

  20. 3 tablespoons chopped walnuts

  21. 1/4 cup extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Preheat a grill pan to high heat. Heat a toaster oven or oven to 250 degrees F. Wrap breads in foil and place in oven to warm. Combine yogurt and next 4 ingredients. Coat chicken in mixture then thread meat onto metal skewers. Brush grill pan with oil and grill meat 5 to 6 minutes on each side. Combine chopped lettuce, chopped veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice and extra-virgin olive oil and salt and pepper. Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil. Remove bread from oven and cut into wedges. Place grilled meat on salad and top liberally with pesto. Place cut flat breads or pita wedges around the platter or serving bowl and serve.


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