chicken pita + parsley, cucumber and greens salad + grilled feta

To say that we have been slightly directionless lately, is a total understatement. I have said countless times, however, I still seem to be surprised when a new direction presents itself, and we follow. What is even more strange, is when these things are right under your nose, and give you that tingly "ah-ha" sensation. This is often followed by the "why in the f#@k didn't we think of that sooner" sensation.  I know that sounds slightly vague, and has absolutely nothing to do with this really awesome recipe. But you are just going to have to trust us, on both accounts. It's going to be really, really good.

for the chicken:

  • 1 1/2 pounds boneless, skinless chicken thighs, cut into bite sized pieces
  • 2 tablespoons + 1 teaspoon salt
  • 1/2 small onion
  • 6 garlic cloves
  • 2 tablespoons good quality dried oregano
  • 4 tablespoons olive oil
  • 1/2 teaspoon cumin

for the salad:

  • 2 cups greens ( we used beet greens)
  • 2 cups parsley
  • 2 cups cucumber
  • 3/4 cup red onion

for the sauce:

  • 1/4 cup tahini
  • juice of 1 lemon
  • 2 tablespoons olive oik
  • water
  • salt and pepper to taste

additional ingredients:

  • 1 block of feta, lightly drizzled with olive oil
  • pitas
  • skewers for the chicken ( if using wood, make sure they are soaked for at least 3o minutes prior to grilling)

In large saucepan, place chicken thighs, 3 smashed cloves of garlic, 1/2 onion, oregano and 2 tablespoons salt.  Cover chicken with water and simmer until cooked through, about 10 minutes. Drain.  Set aside.

Meanwhile, mince remaining three cloves of garlic.  Add remaining teaspoon of salt and chop together until a thick paste is formed.  In a large bowl, add olive oil and cumin.  Whisk paste into olive oil, and add chicken.  Toss to coat.  Allow chicken to sit in marinade while you finish other prep.

Heat grill at this point in time.  You want it nice and toasty, about 400 degrees.

Combine greens, parsley, cucumber and red onion.  Toss until well mixed.

To make the dressing, combine tahini, and lemon juice.  Slowly add 2 tablespoons of olive oil into mixture ( it will be thick!) Add a few tablespoons of water into mixture to loosen it up.  Season to taste.

Place chicken on skewers and grill until crispy 5-10 minutes.  Place feta on grill until just warmed and starting to melt, less than a minute.

Assemble sandwich: pita, chicken, salad, feta and dressing.  enjoy!

**note: this is also delicious without the pita as a salad.

lindsay Cheesebrew