Roast Chicken Pitas With Cumin Lemon Dressing Recipes

SHAWARMA-SPICED CHICKEN PITA WITH TAHINI-YOGURT SAUCE

Steps:

• Preheat oven to 425°F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
• Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl until incorporated. Fold in 2 Tbsp. dill and 2 Tbsp. mint.
• Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl.
• Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 Tbsp. tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside.
• Do Ahead
• Tahini-yogurt sauce can be made 1 day ahead. Cover and chill.

CHICKEN PITAS WITH LEMON, GARLIC AND CUMIN DRESSING

Steps:

• Combine first 4 ingredients in a large bowl, tossing to coat.
• Heat olive oil in a small skillet over medium heat.
• Add cumin and garlic; cook 1 minute or until toasted, stirring frequently.
• Pour cumin mixture over chicken mixture; toss well to combine.
• Stuff each pita with about 2/3 cup chicken salad and serve. I often use half of a larger pita.

WARM LEMON-CUMIN CHICKEN ON PITA BREAD SALAD

Steps:

• Combine chicken and 1/4 cup oil in large bowl. Add garlic, 3 tablespoons lemon juice, 5 teaspoons cumin, and lemon peel. Rub mixture into chicken to coat. Cover and refrigerate overnight.
• Preheat oven to 400°F. Combine remaining 6 tablespoons oil, 3 tablespoons lemon juice, 1 teaspoon cumin, pita bread, parsley, tomatoes, green onions, and 1/2 cup mint in large bowl. Season salad with salt and pepper. Cover and refrigerate while cooking chicken.
• Transfer chicken from marinade to rimmed baking sheet; sprinkle with salt. Bake chicken 10 minutes; turn over and bake until cooked through, about 10 minutes longer. Place chicken on cutting board; slice each breast crosswise into 5 pieces. Arrange salad on large platter. Place chicken atop salad; pour any drippings from baking sheet over chicken. Garnish with remaining 2 tablespoons mint.

CHICKEN CAESAR PITAS

Steps:

• In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken. , On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled., In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.

FRIED CHICKEN PITAS

Steps:

• In a large bowl, combine the chicken, dressing, bacon, onions, mustard and pepper. Spoon into pita bread.

ROAST CHICKEN PITAS WITH CUMIN-LEMON DRESSING

Steps:

• Preheat oven to 375°. Combine first 4 ingredients in a large bowl, tossing to coat. Heat olive oil in a small skillet over medium heat. Add cumin and garlic; cook 1 minute or until toasted, stirring frequently. Pour cumin mixture over chicken mixture; toss well to combine. Wrap pitas in foil; bake at 375° for 10 minutes or until heated. Spoon 2/3 cup chicken mixture on each pita; roll up.