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EFK Grilled Vegetable & Chicken Pitas

Lemon-herb chicken and charred vegetables tucked into warm pitas with a cool yogurt sauce. The griddle gives the chicken and vegetables strong color without making the meal heavy.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into large strips

3 tablespoons extra-virgin olive oil, divided

Juice and zest of 1 lemon

3 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 medium zucchini, sliced lengthwise

1 red bell pepper, cut into wide strips

1 yellow bell pepper, cut into wide strips

1 red onion, cut into thick wedges

6 pita breads

1 cup plain Greek yogurt

1/2 English cucumber, grated and squeezed dry

1 tablespoon chopped fresh dill

1 tablespoon fresh lemon juice

1/4 teaspoon kosher salt

Directions

1. Combine 2 tablespoons olive oil, lemon zest and juice, garlic, oregano, paprika, salt, and pepper. Toss with chicken and refrigerate 20 to 30 minutes.

2. Stir yogurt, cucumber, dill, lemon juice, and salt together; refrigerate until serving.

3. Heat the BlueStar griddle to medium-high. Toss zucchini, peppers, and onion with the remaining tablespoon of oil and a pinch of salt. Griddle until tender with browned edges, 6 to 10 minutes depending on the vegetable. Transfer to a clean platter.

4. Cook the chicken on the hot griddle, turning as needed, until browned and the thickest pieces reach 165°F, about 6 to 10 minutes. Rest 5 minutes, then slice.

5. Warm the pitas briefly. Fill each with chicken, grilled vegetables, and yogurt sauce.

1. Combine 2 tablespoons olive oil, lemon zest and juice, garlic, oregano, paprika, salt, and pepper. Toss with chicken and refrigerate 20 to 30 minutes. 2. Stir yogurt, cucumber, dill, lemon juice, and salt together; refrigerate until serving. 3. Heat the BlueStar griddle to medium-high. Toss zucchini, peppers, and onion with the remaining tablespoon of oil and a pinch of salt. Griddle until tender with browned edges, 6 to 10 minutes depending on the vegetable. Transfer to a clean platter. 4. Cook the chicken on the hot griddle, turning as needed, until browned and the thickest pieces reach 165°F, about 6 to 10 minutes. Rest 5 minutes, then slice. 5. Warm the pitas briefly. Fill each with chicken, grilled vegetables, and yogurt sauce.