Chicken Pitas with Cucumber Dressing

  • Yield: 4 servings


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