Aromatic Chicken kebab with pan-cooked pita
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 40 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 1 kg Foodhaus” chicken meat (I use 700 grams thighs and 300 grams breast)
- 100g strained Greek yogurt
- 30 ml “Minerva” olive oil
- 35g tomato paste
- 1 tsp Maldon sea salt
- 1 tsp Maldon black pepper
- 2 tsp coriander ground*
- 2 tsp cumin powder*
- 1 tsp sumac*
- 1 tsp garlic, dried*
- 1 tsp smoked paprika*
- 1/2 tsp cardamom, ground*
- 1/4 teaspoon cayenne pepper
- 1 tbsp “TOP” balsamic cream with pomegranate (or pomegranate molasses)
- ½ lemon, juiced
- Pita bread:
- 11g (3 level tsp) dried yeast
- 4 tsp granulated sugar
- 350ml water
- 330ml lukewarm milk
- 1000 grams all purpose flour
- For the salad:
- 1 large red onion, thinly sliced
- 2 ripe tomatoes, sliced
- 2 cups finely chopped parsley, chopped
- 1 pickled cucumber, chopped
- 60 ml “Minerva” olive oil
- 2 tbsp “TOP” apple cider vinegar
- 1 tbsp “TOP” balsamic cream with pomegranate (or pomegranate molasses)
- Maldon sea salt
- Maldon black pepper
- 2 tsp sumac
METHOD
1. Prepare the pita dough for rising:In a mixer bowl, combine the dried yeast, sugar, warm water and milk. Stir gently to dissolve and let it sit for 5–10 minutes, or until it becomes frothy.This activates the yeast.
2. Marinade the chicken:Cut the chicken in kebab size pieces (about 2 x 3 cm each piece).
3. Combine all remaining ingredients in a bowl. Mix with the chicken pieces. Let chicken marinade for 1 hour or overnight.
4. Thread the chicken pieces on wooden skewers (about 8 skewers).
5.Place a dry (preferably non- stick) skillet over medium low heat. Divide risen pita dough into 140 gram pieces. Roll each piece into a 20 cm round.
6. Roll about 4 pieces at a time. Place one pita in heated skillet. Cook about 1-2 minutes per side, depending on how hot your skillet is. Bubbles will form on the pitta and it will begin puffing up.
7.Turn the pita over and cook 1 minute longer. You may need to adjust the temperature of the stove as you go along. Keep it medium-low to give time for the bread to puff-up and cook through. Wrap the pittas in a clean towel to keep warm and soft.
8.For the salad,put tomatoes, onion, parsley and cucumber in a bowl. Put olive oil, vinegar, molasses, salt and pepper in a jar. Shake jar to combine ingredients
9. Pour over salad and mix. Garnish with sumac.10. Remove buns from fire, top with burgers and mushroom sauce on top.
11. Serve chicken wrapped in pita with salad.
Kali Orexi!
*This product is not available at foodhaus
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