SHAWARMA-SPICED CHICKEN PITA WITH TAHINI-YOGURT SAUCE
Traditional shawarma calls for roasting meat on a large vertical spit. We mimic the effect here by roasting at a high temperature, which yields chicken that is crisp on the outside yet moist and juicy on the inside.
Provided by Rhoda Boone
Categories 22-Minute Meals Dinner Chicken Yogurt Cucumber Tomato Roast Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 425°F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
- Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl until incorporated. Fold in 2 Tbsp. dill and 2 Tbsp. mint.
- Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl.
- Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 Tbsp. tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside.
- Do Ahead
- Tahini-yogurt sauce can be made 1 day ahead. Cover and chill.
CHICKEN CUCUMBER PITAS
Steps:
- In a large bowl, combine the first 7 ingredients. In a small bowl, combine the ranch dressing, mayonnaise, Italian dressing, garlic powder and pepper; pour over chicken mixture and toss to coat. Fill each pita half with a scant 1/2 cup chicken mixture.
Nutrition Facts : Calories 445 calories, Fat 22g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 747mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
GREEK CHICKEN IN A PITA
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
- In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.
SPICE-RUBBED CHICKEN BREAST ON TOASTED PITA WITH PIQUILLO-WHITE BEAN HUMMUS AND ARUGULA SALAD
Provided by Bobby Flay
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Preheat the oven to 375 degrees F.
- For the hummus: Combine the beans and garlic in a food processor and process until coarsely chopped. Add the peppers, tahini, olive oil and lemon juice, and pulse until almost smooth. Add the parsley, oregano, chile de arbol and some salt and pepper; pulse a few times until just incorporated. Taste, and add a little honey as desired. If the mixture is very thick, pulse in some water; the hummus should be just pourable, more of a sauce than a dip. Transfer to a bowl. (Makes 4 cups; leftovers can be stored in an airtight container in the refrigerator for up to 4 days.)
- For the chicken: Combine the paprika, cumin, coriander, salt, pepper, cinnamon, cloves, nutmeg and cardamom in a bowl. Brush the chicken breasts on both sides with canola oil and rub the top side of each breast with some of the spice rub.
- Heat a nonstick or enameled cast-iron grill pan over medium-high heat. Sear the chicken, rub-side down, until golden brown and a crust has formed, about 5 minutes. Flip and cook until just starting to brown on the reverse side, another 2 minutes.
- Transfer the pan to the oven and cook until an instant-read thermometer reads 160 degrees F, 7 to 10 minutes longer. Remove the chicken to a cutting board and let rest for 5 minutes before slicing.
- For the salad: Whisk together the lemon juice, lemon zest, olive oil and some salt in a large bowl. Add the arugula and toss gently.
- To assemble: Pile some arugula salad on top of a warm pita, spoon over a generous amount of hummus, and pile on some sliced chicken. Serve warm.
TOMATO, CUCUMBER & CORIANDER SALAD
A fresh and colourful salad to brighten up any barbecue or buffet - no matter what the weather
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 15m
Number Of Ingredients 4
Steps:
- Mix together the tomatoes, cucumber, red onion, and chopped coriander, but don't season until just before serving
Nutrition Facts : Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
SPICED CUCUMBER & CORIANDER SALAD
This crunchy side salad is packed with fresh textures and zingy flavours. Serve alongside spicy, Asian-style mains
Provided by James Martin
Categories Side dish
Time 15m
Number Of Ingredients 8
Steps:
- Combine the chilli, ginger and its juice, lime zest and juice, and olive oil in a large bowl. Use a vegetable peeler to peel the cucumber into ribbons, discarding the central seedy part. Toss through the chilli dressing along with the salad leaves, coriander and mint. Serve immediately.
Nutrition Facts : Calories 126 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
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