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Thursday: Chicken Shwarma Pita

This is my oldest daughter's new favorite dish. She craves Mediterranean the way some folks crave sushi - she's just gotta have it! As a result, she has become quite a connoisseur and this preparation met with two thumbs up. Cool!
Serves: 4     Prep: 20     Cooking: 10


For the Chicken
2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red-pepper flakes, to taste
2-3 cups shredded or cubed cooked chicken

 For the Pitas
4 soft pitas
½ head lettuce
1 tomato, diced
½ cucumber, sliced
1 cup tzatziki or yogurt ( with lemon juice and garlic)
2 tablespoons chopped fresh parsley


Preheat oven to 400º.
Stack pitas, wrap in tin foil and pop in the oven for 10 minutes or so.
Prepare a marinade for the chicken.
Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red-pepper flakes in a large bowl, then whisk to combine. Add the chicken, and toss well to coat.
Chop lettuce, tomato and cucumber.
Heat a large skillet over medium high heat.
Add chicken, without the extra liquid, to the skillet and sauté until heated through.
Divided chicken and layer on each pita.
Continue with tomatoes, cucumbers, tzatziki, parsley and really anything you desire like hot sauce, olives, or feta.
Fold and eat.