1 1/2 pounds unpeeled, medium-size fresh shrimp
2 tablespoons Greek seasoning
2 tablespoons olive oil
6 (12-inch) wooden skewers
4 (8-inch) pita rounds
Herbed Yogurt Spread
1/2 cup crumbled feta cheese
1 large tomato, chopped
1 cucumber, thinly sliced
Peel shrimp, and devein, if desired.
Combine seasoning and olive oil in a heavy-duty zip-top plastic bag; add shrimp. Seal and chill 30 minutes.Soak skewers in water 30 minutes while shrimp marinates; thread shrimp onto skewers.Grill, covered with grill lid, over medium heat (300° to 350°) about 5 minutes on each side or just until shrimp turn pink.Wrap each pita round in a damp cloth; microwave at HIGH 10 to 15 seconds or until soft. Spread 1 side of each pita round with Herbed Yogurt Spread. Top evenly with shrimp, cheese, tomato, and cucumber; roll up.
Herbed Yogurt Spread
1/2 cup low-fat yogurt
1 garlic clove, minced
1 tablespoon chopped fresh or 3/4 teaspoon dried oregano
1 teaspoon chopped fresh mint
2 teaspoons lemon juice
1/4 teaspoon pepper
Whisk together all ingredients; chill until ready to serve or up to 8 hours
Greek Pita Bread
1 envelope dry granular yeast
2 tsp. salt
1 tbs. sugar
4 cups white all purpose flour
1 1/2 cups warm water
1 tbs. olive oil
Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment it. Dissolve the salt in the remaining warm water. Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
With your hands, blend it into a dough. You may need a bit more or less water depending on your flour. Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth. Pour the oil over the dough and knead it again until the oil is absorbed. Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.
Preheat your oven to 350°F.Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness. Set 2 or 3 pites on a lightly oiled cookies sheet and bake them on the lower rack 2 to 3 minutes each side. Bake longer for pita pockets.
note: Pites should be white and soft. Wrap the baked pites in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out. When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown. Use them immediately, because they get hard when they dry out.