Spicy Rice Pitta Bread #shorts #food #reel #recipe
Spicy Rice Pitta Bread #shorts #food #reel #recipe
So we went there for dinner.
We ordered their Deal for 4 which includes:
1 Whole Chicken
4 Piri Bites 4
Wings
1 Spicy Rice
2 Pitta Bread
In Rs.2595/-
I loved their chicken. We ordered half Chicken in Extra Hot + Mango Lime flavour . And half chicken in Hot & Herb and lime flavour. Chicken was juicy & so flavour full ????
Must visit Highly Recommended ✅✅
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Easy grilled meat Pita Pockets - Lebanese Arayes with a spiced meat filling
Lebanese Arayes are pita pockets that take 20 minutes to make and grill. They have a tender and delicious spiced meat filling that makes for a great treat. I'll show you how to make the filling and what kind of bread to use.
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00:00 Intro
00:45 Preparing the meat filling
03:37 Preparing bread and stuffing the Arayes
05:40 Cooking the Arayes
06:26 Presentation and taste test
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Ingredients:
5-6 Flat breads (pita or Lebanese bread
500g (1lb) Minced Beef (or you can use lamb)
30g (1oz)Parsley
1 Medium brown onions
1-2 Garlic Cloves
1 1/2 Tbsp Pomegranate Molasses
1-2 Tbsp oil + more
1 Tsp salt
1/2 Tsp Boharat
1/4 Tsp pepper
1/4 Tsp Cayenne
1/8 Tsp Cinnamon
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Directions:
To make the meat filling:
1. Add your Onion and parsley to a food processor or blender, and process till very finely chopped
2. Combine meat and remaining ingredients (apart from the bread) in a mixing bowl and mix thoroughly until well combined
3. Cook a small piece of the meat in a pan and taste for seasoning. Adjust if necessary
To prepare the Arayes:
1. For the pita, microwave the bread for 30 seconds and then slice into pockets or quarters
a. If using Lebanese bread there is no need to microwave
2. Use a knife to pry both sides of the bread apart till a pocket has formed
3. Add a few tablespoons of the meat filling to each pocket and massage to the edges of the bread. Aim to have the Pita about 1cm (1/3in) thick, or 1/2cm (1/6in) thick for the Lebanese bread. Stuff the bread pieces till you have used up the meat mixture
4. Use a brush to oil both sides of the bread generously with olive oil
To cook the Arayes:
1. Preheat a grill pan on medium high heat and when ready add your Arayes to the pan
2. Grill for 4 minutes (3 for Lebanese bread) and then flip once they start to sizzle
3. Cook for a further 4 (or 3) minutes and then remove from the pan
Prepare a simple chopped parsley and onion salad and serve the Arayes.
Enjoy!
Spicy egg pitta pockets | Kidney Kitchen | kidney friendly recipe
The recipe gives a twist to traditional scrambled eggs as it's loaded with Indian spices. The pitta is packed with flavours and is a quick and easy recipe, made in under 20 minutes.
See the full recipe and download the recipe card:
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The Kidney Kitchen was created by Kidney Care UK as a way for people living with kidney disease and their families to enjoy good food together. All of our recipes are created with renal dietitians and are approved by the British Dietetic Association (BDA).
#kidneydisease #recipe #kidneycare
Making a spicy dhal pitta with peas - a hearty variation on our Durban style pitta recipe
Hi all
We made our plain Durban style dhal pitta recipe more than 2 years back already
Today we decided to make a variation on our pitta recipe - this one with a few extra spices as well as the addition of peas. We also rolled the pitta out thinner and cut smaller.
Ingredients
1 cup pea dhal
1 tsp hurdee (tumeric) powder
1 tsp rough salt
2 tbs margarine
1 cup flour
2 tbs oil
1/2 cup water
1 tsp fine salt
1/2 onion, sliced
1/4 cup oil
1 med tomato, diced
a few curry leaves
1/2 tsp whole jeera
1/2 tsp mustard seeds
pinch of methi seeds
pinch black pepper
2 cloves
1 dried chillie
1 tsp crushed ginger and garlic
1/2 tsp sugar
1 tsp salt
1 tbs mixed masala
1/2 tsp hurdee (tumeric) powder
1 cup frozen peas
1 tbs imlee (tamarind) pulp
Serve hot - we served with nuts chutney:
Don't forget to shop our aprons here:
Pheasant Breast Recipe.Spicey Pheasant, Pitta Pockets #SRP #Pheasant
You got to pitta pocket or 2
My Hot And Fast, Spicey, Pheasant, Pitta Pockets. This is a super quick and delicious way to prepare pheasant breasts. And with pheasant season on the horizon, its always good to have new recipes in your culinary arsenal, and this one is a cracker. Can also be made with partridge or chicken, so, no excuses. Enjoy.
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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