Chicken Pitas with Cucumber Dressing

  • Yield 4 servings


1/2 pound diced chicken breast
1/2 pound diced chicken thigh
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon ground cumin
1 tablespoon ground coriander
1/3 cup finely chopped onion
1 clove garlic, finely minced
1/2 teaspoon cayenne pepper
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
4 -- soft pitas
1/2 cup greek yogurt (or plain yogurt)
4 ounces crumbled Feta cheese
2 cups shredded iceberg lettuce
1 cup diced cucumber
-- Spicy Cucumber Cream *
1 bunch chives for garnish


Cut chicken in 1/2 inch cubes and place in a shallow non-aluminum container or plastic zip top bag with olive oil, lemon juice, cumin, coriander, onion, garlic, cayenne, salt, and pepper. Mix well; seal and marinate in the refrigerator for 45 minutes. Heat a large, non-stick skillet to medium-high heat. Add chicken mixture and saute 5-8 minutes, or until just done; drain and discard excess liquid. Place a large skillet or griddle over medium heat. Cook pitas one minute on one side then turn over. Spread pitas with yogurt and sprinkle with feta cheese, heating until bottom is slightly crispy and cheese begins to soften. Transfer pitas to serving dish; spread chicken over each, sprinkle with lettuce and diced cucumber. Drizzle Spicy Cucumber Cream across tops and garnish with chives.

*Spicy Cucumber Cream
Peel and seed 2 cucumbers. Finely chop in food processor (enough to equal 1 1/2- to 2 cups); squeeze out excess liquid (will reduce the volume of cucumber greatly). Mix with 1/2 cup greek yogurt or crème fraiche, 2 teaspoons sambal oelek, 1 tbsp. Worcestershire sauce, 1/4 tsp. salt, and 1/2 tsp. finely minced garlic.

Serves 4



Get every new post delivered to your Inbox.

Join 278 other followers