The Chef

Restaurants

Meals

Drinks

Restaurants›Stardust Video & Coffee›Orba Zorba Recipe

Orba Zorba Recipe

Name: Stardust Video & Coffees Orba Zorba Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 pieces pita bread (6–8-inch) or flatbread; 1 cups prepared hummus; 2 cups cooked chicken breast, sliced; 3 oz feta cheese, crumbled; 1 cups Kalamata olives, pitted and halved; 1 cups roasted red peppers (jarred or freshly roasted), sliced into strips; 1 cup cucumber, English or Persian, thinly sliced; 2 tbs olive oil; 1 tbs fresh lemon juice; 1 cloves garlic, minced; 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; 0.25 cup red onion, thinly sliced (optional); 2 tbs fresh parsley, chopped (or dill); 1 tsp extra-virgin olive oil; 2 pieces fresh lemon wedges; 0 to taste salt and pepper, to taste

Inspired by Stardust Video & Coffee

Time35m

Serves4

Greek sandwich with hummus, chicken, feta, olives, roasted red peppers and cucumbers.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sandwich components

4 pieces pita bread (6–8-inch) or flatbread

1 cups prepared hummus

2 cups cooked chicken breast, sliced

3 oz Feta cheese, crumbled

1 cups Kalamata olives, pitted and halved

1 cups roasted red peppers (jarred or freshly roasted), sliced into strips

1 cup cucumber, English or Persian, thinly sliced

Marinade / chicken seasoning (if cooking chicken fresh)

2 tbs olive oil

1 tbs fresh lemon juice

1 cloves Garlic, minced

1 tsp Dried oregano

1 tsp Celtic sea salt

1 tsp black pepper

Toppings & finishing

1/4 cup red onion, thinly sliced (optional)

2 tbs fresh parsley, chopped (or dill)

1 tsp extra-virgin olive oil

2 pieces fresh lemon wedges

0 to taste salt and pepper, to taste

Method

Prepare chicken (if using pre-cooked chicken, skip to Assemble)

Marinate

Combine olive oil, lemon juice, minced garlic, dried oregano, salt and black pepper in a bowl. Add chicken breasts and turn to coat. Let marinate 15–30 minutes at room temperature or up to 2 hours in the refrigerator.

Cook

Heat a skillet or grill over medium-high heat. Cook the marinated chicken breasts 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and rest 5 minutes.

Slice

Slice the rested chicken thinly across the grain into strips about 1/4-inch thick. Measure out 2 cups sliced chicken for the sandwiches.

Prepare vegetables & toppings

If using jarred roasted red peppers, drain and pat dry, then slice into 1/2-inch strips. If roasting fresh peppers, char under a broiler or over a gas flame until blackened, place in a covered bowl to steam 10 minutes, peel, remove seeds, and slice.

Thinly slice cucumber and red onion. Halve pitted Kalamata olives. Crumble feta and roughly chop the parsley.

Toss sliced cucumber lightly with a pinch of salt, a squeeze of lemon and 1 tsp olive oil to keep them bright (optional).

Assemble sandwiches

Warm pita or flatbreads in a dry skillet, oven at 350°F (175°C) 5 minutes, or briefly on a grill until pliable and slightly toasted.

Spread about 1/4 cup hummus evenly on the interior of each pita or across each flatbread (adjust to taste).

Arrange 1/2 cup sliced chicken on top of the hummus per sandwich (approx. 2 cups chicken total will make 4 sandwiches).

Top the chicken with roughly 2 tablespoons crumbled feta, 1/4 cup halved Kalamata olives, 1/4 cup roasted red pepper strips, and 1/4 cup sliced cucumber per sandwich (distribute evenly). Add a few slices of red onion if using.

Sprinkle chopped parsley over the fillings, drizzle a scant 1/4 teaspoon olive oil and squeeze a little fresh lemon juice over each sandwich. Season with salt and freshly ground black pepper to taste.

Fold or close the pita/flatbread and serve immediately. Optionally serve extra hummus, lemon wedges and olives alongside.

Storage & reheating

Store components separately in airtight containers in the refrigerator: chicken for up to 3–4 days, roasted peppers and cucumbers 2–3 days, hummus 4–7 days. Assemble just before serving to keep bread from becoming soggy.