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
Serves: 4 Prep: 20 Cooking: 10
Ingredients
For the Chicken2 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
Instructions
1
Preheat oven to 400º.
2
Stack pitas, wrap in tin foil and pop in the oven for 10 minutes or so.
3
Prepare a marinade for the chicken.
4
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.
5
Chop lettuce, tomato and cucumber.
6
Heat a large skillet over medium high heat.
7
Add chicken, without the extra liquid, to the skillet and sauté until heated through.
8
Divided chicken and layer on each pita.
9
Continue with tomatoes, cucumbers, tzatziki, parsley and really anything you desire like hot sauce, olives, or feta.
10
Fold and eat.