Moroccan Chicken Pitas

October 15, 2024

45

medium

4

  • Prepare the Spice Mixture:
    • In a small bowl, combine all the ingredients from paprika downwards. Stir thoroughly until well mixed.
  • Marinate the Chicken:
    • Using a meat mallet, pound the chicken breasts until they are about 1/2 inch thick.
    • Generously rub the spice mixture over all sides of the chicken breasts. Cover and refrigerate for about 1 hour to let the flavors meld.
  • Make the Tabbouleh:
    • In a separate bowl, combine all the tabbouleh ingredients. Adjust the salt and olive oil to your taste preferences. Cover and chill in the refrigerator while the chicken is marinating.
    • (Optional: Don’t forget to enjoy a handful of tabbouleh with pita chips during this time!)
  • Prepare the Grill:
    • Preheat your grill to medium heat.
  • Grill the Chicken:
    • Once the chicken has marinated, place it on the grill. Cook until the internal temperature reaches at least 165°F (75°C). For added texture, grill until the chicken is well done with crispy edges.
  • Prepare the Pita Bread:
    • While the chicken is grilling, half the pita bread and split it open.
  • Assemble the Dish:
    • Fill each pita half with grilled chicken, a generous scoop of tabbouleh, and finish with a drizzle of yogurt sauce.
  • Serve:
    • Enjoy your delicious grilled chicken with tabbouleh in pita pockets!
Reviews

Ingredients:

Adjust Servings
1package pita bread
1pound chicken breasts boneless, skinless
1teaspoon paprika
1teaspoon coriander
0.25teaspoon cinnamon
1teaspoon cumin
4servings cayenne pepper
2teaspoons garlic minced
1teaspoon ginger
1teaspoon salt
3tablespoons olive oil
2 bunchs parsley fresh, italian, chopped
1cup quinoa cooked
2cans petite tomatoes diced, drained and rinsed
1small onion diced, yellow
2 juice of lemon juiced
4small mahjool dates diced, pitted
0.25cup olive oil (I didn't measure!)
4servings sea salt
1cup greek yogurt
0.5small cucumber diced
1tablespoon mint
0.5 juice of lemon juiced
1small glass combine everything in a bowl and chill

Directions

1.
Prepare the Spice Mixture
In a small bowl, combine all the ingredients from paprika downwards. Stir thoroughly until well mixed.
Mark as complete
2.
Marinate the Chicken
1. Using a meat mallet, pound the chicken breasts until they are about 1/2 inch thick. | 2. Generously rub the spice mixture over all sides of the chicken breasts. Cover and refrigerate for about 1 hour to let the flavors meld.
Mark as complete
3.
Make the Tabbouleh
1. In a separate bowl, combine all the tabbouleh ingredients. Adjust the salt and olive oil to your taste preferences. Cover and chill in the refrigerator while the chicken is marinating. | 2. (Optional: Don’t forget to enjoy a handful of tabbouleh with pita chips during this time!)
Mark as complete
4.
Prepare the Grill
Preheat your grill to medium heat.
Mark as complete
5.
Grill the Chicken
Once the chicken has marinated, place it on the grill. Cook until the internal temperature reaches at least 165°F (75°C). For added texture, grill until the chicken is well done with crispy edges.
Mark as complete
6.
Prepare the Pita Bread
While the chicken is grilling, half the pita bread and split it open.
Mark as complete
7.
Assemble the Dish
Fill each pita half with grilled chicken, a generous scoop of tabbouleh, and finish with a drizzle of yogurt sauce.
Mark as complete
8.
Serve
Enjoy your delicious grilled chicken with tabbouleh in pita pockets!
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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