Greek

Tonight's dinner recipe comes from Gourmet and The Best of Fine Cooking. It's one of my favorite combinations for the warm summer months (They're coming. I can feel it!).

Grilled Pita With Greek Salad
Gourmet | May 2007

Contrasting textures — crunchy salad and creamy chickpeas spread over freshly grilled pita — make this vegetarian meal something truly special. Yield: Makes 4 servings Active Time: 10 min Total Time: 10 min Ingredients 3 tablespoons fresh lemon juice 1/8 teaspoon dried oregano, crumbled 1 small garlic clove, forced through a garlic press 1/2 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon black pepper 1/3 cup extra-virgin olive oil plus additional oil for brushing 1 (19-ounce) can chickpeas, rinsed and drained 1 tablespoon water 4 (6- to 8-inch) pocketless pita rounds 10 ounces Italian mixed salad (8 cups) 1/2 cup cherry or grape tomatoes (1/4 pound), halved 1 small cucumber, peeled if desired, halved lengthwise, and thinly sliced crosswise 1/2 cup pitted Kalamata olives, halved lengthwise 1/3 cup crumbled French or Greek feta (2 ounces) Special equipment: a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron) Preparation Whisk together lemon juice, oregano, garlic, sugar, salt, and pepper in a large bowl, then add oil and whisk dressing until combined well. Purée 1 1/4 cups chickpeas, water, and 1/4 cup dressing in a food processor until almost smooth. Heat grill pan over high heat until smoking and lightly brush with oil, then grill pitas, 2 at a time, turning over once, until grill marks appear, about 2 minutes total per batch. Transfer to plates. Add salad greens, tomatoes, cucumber, olives, cheese, and remaining chickpeas to remaining dressing in bowl and toss to coat well. Spread some chickpea purée on each pita, then mound salad on top.

Spiced Yogurt Kebabs
Fine Cooking | Fall 2004

Yield: Makes 4 servings

Ingredients:

1 cup plain yogurt
3 tablespoons fresh lemon juice
1 clove garlic -- minced
2 scallions -- thinly sliced
1/2 cup fresh cilantro -- coarsely chopped
1 1/2 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground turmeric (optional)
1 teaspoon crushed red chile flakes
1 teaspoon kosher salt and freshly ground black pepper
4 boneless skinless chicken breast halves -- cut into 1 1/2-inch chunks
lemon wedges -- for serving

Directions:
Combine the yogurt, lemon juice, garlic, scallions, cilantro, coriander, cumin, ginger, allspice, turmeric (if using), chile flakes, salt, and pepper in a nonreactive dish or in a zip-top plastic bag. Toss the chicken in the marinade and allow it to marinate at room temperature for 20 minutes. (If you want to marinate it for longer--up to 6 hours is fine--refrigerate the chicken.)

Heat the broiler with the rack as close to the heat source as possible, or heat a gas grill, covered, to high. Thread the chicken pieces onto skewers.

Broil or grill the kebabs, turning once, until golden on both sides and cooked through but still succulent, about 10 minutes total. Serve immediately, with lemon wedges, if you like.