How To make Spicy Pittas

Spicy Chicken Pitta

Mini pita bites with chicken filling

If you’re bored with your go-to meals and lacking motivation to cook. It’s time to get creative in the kitchen. This delightful recipe will give your palate something new.
Ingredients
For chicken marination
1kg chicken
1 tbsp Ginger garlic paste
Salt to taste
1 tbsp crushed black pepper
1 lemon's juice
For Sriracha-mayo
250ml mayo (1 cup)
3 tbsp Sriracha sauce
4 tbsp ketchup
For pita dough
250ml + 130ml warm water
1 tsp sugar
7g yeast
4 cups flour (500g approximately)
2 tsp salt
3 tbsp oil
For salad
Chopped red onion and cucumber
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Title: Cha Cappella by Jimmy Fontanez, Media Right Productions
Genre and Mood: Jazz & Blues + Happy

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Percussion by Ramol
Produced by RamolPro
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Spicy Beef Pitta Pockets | Quick and Easy recipe

INGREDIENTS:

6 large White Pitta Bread (12 medium pockets)
450g beef
1 teaspoon dried oregano
1 teaspoon Thyme
2 tablespoons olive oil, divided
1 medium-sized onion
1 teaspoon salt
1 teaspoon dried red pepper
1 each of red, yellow and green pepper
2 Tomatoes
1/2 small cucumber
a handful fresh Parsley
dressing of choice



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Grilled Chicken Pitas Recipe

Boneless, skinless chicken thighs seasoned with greek seasoning and grilled hot and fast for grilled chicken pitas

#grilledchickenpita #grilledchickenthigh #howtobbqright

Grilled Chicken Pitas

When it’s hot outside, I look for recipes that can be cooked quick and easy. For these grilled chicken pitas I start with boneless, skinless chicken thighs (yes you can substitute white meat if you want) and some fresh vegetables: yellow squash, zucchini squash, red onion, and sweet peppers.

Rinse the vegetables and slice the squash into 1/4” strips. Peel and quarter the red onion.

Place the thighs in one ziplock bag and the vegetables in another. For a quick marinade I use Spedie Sauce (it’s a Mediterranean style marinade I found at Kroger). Divide the bottle of Spedie Sauce over the thighs and vegetables and refrigerate for an hour. I like to prep everything in the morning and it’s ready to grill that evening for a quick dinner.

When you’re ready to cook, fire up a charcoal grill and remove the thighs and vegetables from the marinade. Start with the chicken and grill hot and fast. Season the meat with your favorite Greek Seasoning as it cooks and don’t go too far from the grill because the thighs will need turning often. It only takes about 8-10 minutes for them to fully cook. Internal temperature should reach at least 175 degrees.

Remove the chicken thighs from the grill and hold to the side loosely covered with aluminum foil. Place the vegetables on the grill and cook for 3-4 minutes on each side. Be sure to season the vegetables with Greek Seasoning and flip as needed just don’t over cook them.

To serve this dish, warm pita bread on the grill for 30-45 seconds. Cut the thighs into bite-size slices and place on a large platter with the grilled vegetables.

We serve it family style on the dinner table with shredded lettuce, diced tomatoes, crumbled feta cheese, and a bowl of tzatziki sauce. This recipe is great for a quick summer dinner.

Grilled Chicken Pitas Ingredients

- 2lbs Boneless, Skinless Chicken Thighs
- 18oz Spedie Sauce - Salamida Original State Fair
- 2oz Greek Seasoning
- 2 Yellow Squash
- 2 Zucchini Squash
- 1 Red Onion
- 1 dozen small Sweet Peppers assorted colors

For serving:
- Pita Bread or your favorite flat bread
- Shredded Lettuce
- Diced Tomato
- Crumbled Feta Cheese
- Tzatziki Sauce* recipe below

Directions:

1. Place Chicken Thighs in a ziplock bag and pour half of the bottle of Spedie Sauce over the thighs. Move the thighs around in the marinade for even coverage and refrigerate for at least one hour up to overnight.

2. Wash and vertically slice the squash into 1/4” pieces, quarter the red onion, and place all the vegetables in a ziplock bag. Pour the remaining marinade over the vegetables and refrigerate for 1 hour.

3. Set up a charcoal grill for direct heat grilling adding a couple small chunks of your favorite wood on the hot coals for smoke flavor.

4. Remove the chicken thighs from the marinade and place on the grill. Season each thigh with greek seasoning as they cook. Total cook time is about 10 minutes. Place each thigh on a platter and cover loosely with aluminum foil.

5. Remove the vegetables from the marinade and place on the grill. Season with remaining greek seasoning and cook for 3-4 minutes on each side or until tender turning as needed.

6. Warm the pitas for 30-45 seconds on the grill. Slice the thighs into bite size pieces and place on a platter along with the grilled vegetables. Serve family style with lettuce, diced tomatoes, feta cheese, and tzatziki sauce.

Tzatziki Sauce Recipe

- 8oz Plain Yogurt
- 4oz Sour Cream
- 1 Whole Cucumber peeled and shredded on box grater
- 3 Cloves Garlic minced
- 2oz Crumbled Goat Cheese
- 1 Tablespoon Mayo
- ½ teaspoon Black Pepper
- ½ teaspoon Salt
- Juice of 1 Lemon

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easy spicy chicken pittas/how to make chicken pittas/incredible chicken pittas recipe

this is one incridible recipe to make

this is a step by step recipe video of the pittas recipe which will be easy for you to do and try also

this recipe is good for anytime and can also be served as a snack

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Moroccan Spiced Chicken Livers With Toasted Pitta Bread: The Tasty Tenner

Chicken livers are full of flavour and cheap to buy. They also don't just have to be used in a pate! This recipe is packed full of flavours from the spices and heat from the chillies. Serve with toasted pitta breads and a dollop or two of yoghurt for a great budget lunch, or light dinner.

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Prep:15m
Cook:20m
Total:35m
Serves:4
Temp:200° c - 390° f

Ingredients:

4 pitta breads, cut into halves
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp ground corinader
1/4 tsp cumin
1 chilli
2 garlic cloves
2 tbsp sunflower oil/ rapeseed oil
1 red onion, sliced
400 g chicken livers
2 tbsp fresh coriander, chopped
1/2 lemon, juice
2 tbsp Greek yoghurt
coarse sea salt
pepper

Step 1: Bake The Pitta Breads

Preheat the oven to 200°c. Cut your pitta breads into halves and place on a baking tray. Drizzle lightly with olive oil and sprinkle with a couple of pinches of sea salt. Place them in a hot oven for 10-12 minutes, turning them half way through cooking.

Step 2: Prepare The Seasoning

Add your paprika, ground coriander and cumin to a dry pan on a high heat and toast for a minute or so until they smell toasted and fragrant. Once toasted transfer the spices to a pestle and mortar. Finely chop up your chilli and add to the pestle and mortar, along with the garlic cloves and a pinch of salt and bash together to form a chunky paste.

Step 3: Fry The Chicken Livers

Rinse the chicken livers with cold water, pat dry and trim them to remove the sinew and any connective tissue. Heat some vegetable oil in a large frying pan on a medium to high heat. Add the chopped onions and leave to cook until caramelised. Add the chilli paste, mix through, and leave to cook for 2 minutes. Turn the heat up to high and add your chicken livers. Cook for 30 seconds before turning them over and leaving to cook for another 30 seconds to 1 minute.

Step 4: Serve

Remove the pan from the heat and sprinkle over some chopped coriander. Squeeze in some lemon juice and mix it around to de-glaze the pan. Place the chicken livers into a serving plate and add a few dollops of yoghurt. Season with black pepper and top with a drizzle of olive oil. Serve with the toasted pitta breads.

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