Greek Chicken Wraps + Marinade

I know, you just saw the greek chicken burgers a couple weeks ago.  But I did mention that I'm obsessed with that medley of flavors.  It's so summery.  Perfect of the grill and eating outside. I'm not ready to let go of summer.  If you're one of the many who are declaring "I'm ready for Fall!" I'm not with you on this.  You can keep your sweater weather, your layering of clothing, your sand free lives, your pumpkin spice, your pork recipes, your sensibly stored patio furniture cushions, your apple picking and your beautiful changing foliage - OK, maybe Fall is great.  I'm won over by the pumpkin stuff, the pork recipes and the fact that apple picking is usually followed by candy apple making and eating.  

Anyway... since it's still summer, let's marinate some chicken in my still favorite flavors and fire up the grill while wearing some cutoff shorts while we still can, yes?

Serves 4.

Mediterranean Chicken Marinade + Wraps

for the marinade

2 lb boneless, skinless chicken breast

3 tablespoons olive oil

2 tablespoons lemon juice (about 1/2 a lemon)

1 garlic clove, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

1/2 teaspoon dried parsley

1/4 teaspoon chile flakes

for serving

flat bread wraps or pita

chopped lettuce

feta cheese

tzatziki sauce

thinly sliced red onion tossed in red wine vinegar + salt

Whisk together all marinade ingredients. 

Pound chicken breasts so they are of even thickness.  (I just pound the top of the breast as thin as the thinner bottom. You can do this in a plastic bag or in plastic wrap for easier clean up.)

Toss chicken breast in marinade.  Cover and place in fridge.  Let marinate about 30 minutes.  

Remove chicken and cook.  In a pan or on a grill, about 5 minutes on each side over medium high heat.  Let rest 5 minutes and slice.  Make sandwich wraps with pita, lettuce, feta, tzatziki and pickled onions. 

 

 

 

Skirt Steak Fajitas + The Best Marinade Ever

I love skirt steak.  It's a great and inexpensive cut of meat from the plate section, behind the cow's front legs.  Lots of flavor but not the most tender cut.  Marinating a skirt steak before cooking it will add even more flavor and help tenderize it.  

Serves 4 with leftovers.  Serves 8 if you're serving other sides or starters.  

Skirt Steak Fajitas + Cumin Soy Lime Marinade

for the marinade:

juice of 1 lime

1/4 cup soy sauce

3 tablespoons olive oil

1 teaspoon worcestershire sauce

2 cloves garlic, grated

1 1/2 tablespoon ground cumin

1/2 teaspoon chile powder

for the fajitas:

2 lbs skirt steak

grapeseed oil, as needed

3 bell peppers, red, green, orange or yellow, stemmed, seeded, sliced

1 large yellow onion, sliced

12-16 tortillas, corn or flour

s + p

Stir together lime juicem soy, olive oil, worcestershire sauce, garlic, cumin and chile powder.  Cut each skirt steak to into 2 or 3 pieces so they will fit on grill, skillet or grill pan, if needed.  Place marinade in bowl or large zip lock bag, add steak, coat in marinade.  Let marinate in the fridge for 1 hour.  

When done, remove steak from marinade, discard marinade and blot steak with towel.  Heat a grill, skillet or grill pan over medium high heat.  Oil grates with grapeseed oil to lubricate if necessary to prevent sticking.  Once hot, place steak on grill.  Let once grill marks form, (about 30 seconds) give it a quarter turn.  Cook about 1 minute, flip, do the same, cooking to desired level of doneness.  Set steak aside to rest before slicing.  

While steak is resting, cook the onions and peppers.  If cooking on the stove, add a splash of oil to the skillet or grill pan still over medium high heat.  If cooking on a grill, place oiled skillet or grill basket directly on the grill rack and heat.  Once hot, add onions and peppers, cook, stirring frequently to avoid burning.  Cook until onions are soft.  

Throw tortillas in the hot pan or on the grill for 15 seconds, it will warm them and improve the flavor.  

Serve with sour cream, salsa, lettuce, fresh herbs, rice and beans, hot sauce, whatever you like.