Stashcook: Meal Planner & Recipe Keeper

Grilled Chicken Pita Pockets Recipe

Name: Grilled Chicken Pita Pockets
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper; 1 large red onion, sliced; 4 boneless, skinless chicken thighs, cut into strips; Juice of 1 lemon; 1 large cucumber, diced; 2 medium tomatoes, diced; 1/4 cup chopped parsley; 2 tablespoons apple cider vinegar; 1 teaspoon honey; 1/4 cup chopped dill; 200 g plain yogurt; 4 pita bread rounds; 2 tablespoons olive oil; Salt to taste

Stashcook

This recipe is for grilled chicken wrapped in warm pita bread. The chicken is seasoned with spices and served with fresh veggies and a creamy sauce. It's a yummy meal that's like a sandwich but with pita bread instead.

Ingredients

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1 large red onion, sliced

4 boneless, skinless chicken thighs, cut into strips

Juice of 1 lemon

1 large cucumber, diced

2 medium tomatoes, diced

1/4 cup chopped parsley

2 tablespoons apple cider vinegar

1 teaspoon honey

1/4 cup chopped dill

200 g plain yogurt

4 pita bread rounds

2 tablespoons olive oil

Salt to taste

Method

In a large bowl, combine the cumin, paprika, coriander, cinnamon, cayenne pepper, and salt.

Add the chicken strips and red onion slices to the spice mixture. Drizzle with olive oil and lemon juice, then toss to coat evenly.

Let the chicken marinate for at least 30 minutes.

Preheat your grill to medium-high heat.

Grill the chicken and onions for about 10 minutes, turning occasionally, until the chicken is cooked through and the onions are slightly charred.

While the chicken is grilling, prepare the cucumber-tomato salad by mixing the diced cucumber, tomatoes, parsley, apple cider vinegar, honey, and a pinch of salt in a bowl.

In another small bowl, mix the plain yogurt with chopped dill and a pinch of salt to make the dill yogurt sauce.

Warm the pita bread on the grill for about 1 minute on each side.

To assemble, open each pita pocket and fill with grilled chicken and onions, cucumber-tomato salad, and a dollop of dill yogurt sauce.

Serve the pita pockets immediately while warm.

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