Chicken Tikka Pita Sandwich Food

MIDDLE EASTERN CHICKEN SHAWARMA

Steps:

• Gather the ingredients.
• In a large bowl, combine yogurt, vinegar, crushed garlic, pepper, salt, cardamom, allspice, and juice of 1 lemon, until well mixed.
• Add chicken, coating well with marinade. If mixture seems too dry, add olive oil, 1 tablespoon at a time, until you've achieved the right consistency. Cover and refrigerate at least 8 hours, preferably overnight.
• In a stockpot or large saucepan, cook chicken over medium heat for 20 minutes or until done. Be sure not to overcook!
• If chicken becomes a little dry, add a few tablespoons of water.
• When the chicken is done, you can shred it or leave it in larger slices.
• Gather the ingredients.
• While the chicken is cooking, prepare the sauce. In a small bowl, mix together tahini, crushed garlic, 1/4 cup lemon juice, and 2 tablespoons yogurt, mixing well. Set aside.
• Gather the ingredients.
• To a large bowl, add onions, tomatoes, and cucumbers, and sprinkle with sumac. Add the parsley and optional pickle slices and mix well. Set aside.
• Place enough chicken on each pita so that it covers 1/4 of the bread. Add veggies and pour some sauce over all. Roll like a burrito and you have shawarma! You also can slit the pita open to form a pocket and stuff it.

GINGER-SPICED CHICKEN TIKKA SANDWICH WITH CUMIN-TOMATO MAYO

Steps:

• 1. In a small pan over medium-high heat, add 1 teaspoon of the ghee. Add the garam masala, ginger, and garlic and cook for 30 seconds (this will bring out the flavorful oils of the spices). Transfer to a medium bowl large enough for the chicken. Stir in the yogurt and 2 tablespoons of the tomato puree.
• 2. Slice each chicken breast horizontally into 3 to 4 slices. Place in the yogurt mixture and coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.
• 3. Wipe the marinade off the chicken. Discard the marinade. Season the chicken with salt. In a large nonstick skillet over medium-high heat, add 1 teaspoon of the remaining ghee. Once the ghee is hot, saute the chicken until golden on both sides, about 2 minutes per side. Set aside.
• 4. In a small bowl, mix together the mayonnaise, the remaining 1 tablespoon tomato puree, and the cumin. Set aside.
• 5. In a medium nonstick skillet over medium-high heat, add the remaining 1 teaspoon ghee. Once the ghee is hot, add the red bell pepper, onions, and turmeric. Sprinkle with salt. Saute until golden, about 3 minutes. Remove from the heat.
• 6. Spread the bread with the mayonnaise mixture (if using pita, split it open). Add the chicken, then the peppers and onions mixture. Garnish with the cilantro. Serve immediately.

GREEK CHICKEN IN A PITA

Steps:

• In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
• In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.

CHICKEN TIKKA PITA SANDWICH

Steps:

• Combine chicken, garlic and lime juice. Let sit for about 15 minutes, then add tandoori paste. Marinate at least 30 minutes; overnight in the refrigerator is even better.
• Rub the chicken with the oil. Broil, grill or cook in a nonstick frying pan just until cooked through, about 5 or 6 minutes a side; be careful not to overcook. Transfer to a plate and let cool.
• Cut the chicken into thin slices or small bite-size pieces. Set aside.
• Mix together mayonnaise and yogurt, then stir in mint, if using. Set aside.
• Brush the pitas on one side with water, then heat in a toaster or in a heavy nonstick frying pan. They should puff up, making it easy to split them to form a pocket.
• Into each pocket, place a few pieces of chicken, a spoonful of yogurt sauce, a sprinkling of cucumber, a little lettuce, more chicken and so on, until the ingredients are used up or the pitas can't hold any more. Garnish with red onion, tomato and cilantro or mint, then serve.

GREEK GRILLED CHICKEN PITAS

Steps:

• Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.