Camp Beckwith’s Grilled Chicken Pitas

Yield: 8 servings
Prep: 10 mins
Cook: 15 mins

Kids at Camp Beckwith in Fairhope, Ala., enjoy this salad piled into pita pockets.

Ingredients

Hummus:: 1-- (15-ounce) can garbanzo beans or chickpeas; 2tablespoons tahini (sesame seed paste); 3cloves garlic; 1/4teaspoon salt; 1/4teaspoon Pepper, paprika and cayenne pepper; 1/4cup fresh lemon juice; 1/4cup extra-virgin olive oil
Grilled Chicken:: 2pounds boneless, skinless chicken breasts (cut into strips); 1/4teaspoon salt; 1/8teaspoon Coarsely ground black pepper; 1tablespoon olive oil; 2tablespoons fresh lemon juice; 1tablespoon Worcestershire sauce; 1/2tablespoon garlic, minced; 1tablespoon parsley, chopped; 1tablespoon basil, julienned; 8-- pita pockets
Greek Salad:: 1medium tomato, diced; 1small bell pepper, diced; 1/2small red onion, diced; 1small cucumber, peeled, seeded and diced; 1tablespoon chopped parsley; 1tablespoon basil, julienned; 1tablespoon chopped oregano; 1/4cup red wine vinegar; 2tablespoons olive oil; 3/4cup crumbled feta cheese

To prepare hummus, combine beans, tahini, garlic, spices and lemon juice in a blender or food processor. Process until combined. Slowly add olive oil and process until blended. Add more lemon juice or spices if desired.
To prepare chicken, sprinkle chicken with salt and pepper. Combine remaining ingredients (except pitas) in a bowl. Add chicken. Let stand 15 minutes.
Preheat grill to medium-high. Place chicken on grill rack and cook, basting with marinade, until centers of chicken strips are no longer pink.
To prepare salad, combine all ingredients and mix well until cheese crumbles begin to break down slightly.
Warm pita bread on the grill until edges begin to brown. Serve chicken strips, hummus and salad with warm pita bread.

Recipe courtesy of Camp Beckwith, Fairhope, Ala.