This adventure into pita bread began with chicken shawarma.
When Zach and I were living in Champaign they had a lot of diverse restaurants, it was definitely a nice food town.
One of our favorite spots was a Middle Eastern restaurant. The first time we went, the menu was out of my know. Zach insisted on shawarma, so I got the chicken with him.
It did come with a side of pita. Naturally I give all my bread sides to Zach, so he was stacked up.
I reserved in my mind to one day make my own shawarma. And to make my own pita for the side.
This had so much flavor, and we had plenty of left-overs the next day. The pita was a good boat for eating the chicken, but also for sopping up the tasty sauce left on the plate.
I also tried to make a yogurt sauce, but I used a coconut milk one (dairy generally upsets Zach’s stomach), but I think the coconut threw us both off. Maybe some day I will try it again with another yogurt.
- 2 pita breads, cut in half
- 4 chicken breast, cut in half & then into strips
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 3 tbsp cumin
- 2 tbsp coriander
- 1 tbsp turmeric
- 1 tbsp pepper
- 1 tsp cayenne
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika
- 1 tsp sea salt
Let’s Make it Happen:
Mix the spices in a bowl. Clean and cut the chicken. First in half and then into strips. Toss the chicken in a gallon bag with olive oil and lemon juice. Seal and toss them around. Now add the spices. Seal again and coat all the chicken. Leave in the refrigerate for a day.
Cook the chicken on a medium heat in a skillet, you do not need to put oil in the pan, as the chicken is already coated in it. Cook on both sides until done (no longer pink in the center.
Warm pita breads. Serve with the chicken. Eat and enjoy! It is pretty easy and very tasty.