Recipe courtesy of Romel Bruno
Coriander and Cumin Chicken Pita with Cucumber Salad and White Sauce
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 599
- Total Fat
- 32
- Saturated Fat
- 6
- Carbohydrates
- 34
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 45
- Cholesterol
- 192
- Sodium
- 893
- Total: 1 day 45 min (includes marinating time)
- Active: 45 min
Ingredients
Chicken Pita:
3 tablespoons canola oil, plus more for drizzling
1 tablespoon ground cumin
1 tablespoon dried oregano
Kosher salt
1 1/2 teaspoons ground coriander
1 teaspoon cayenne pepper
1 teaspoon ground ginger
Zest of 1 lemon
6 boneless, skinless chicken thighs
6 pitas
Cucumber Salad:
1/2 cup finely chopped fresh dill
2 tablespoons white vinegar
1 large cucumber, sliced into 1/4-inch-thick half-moons
1 Roma tomato, diced
1/2 large red onion, thinly sliced
Kosher salt and freshly ground black pepper
White Sauce:
1/2 cup mayonnaise
1/2 cup plain yogurt
2 tablespoons white vinegar
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
Directions
- For the chicken pita: Combine the oil, cumin, oregano, coriander, cayenne, ginger, lemon zest and 1 tablespoon salt in a medium bowl. Add the chicken thighs and rub with the marinade. Cover and refrigerate for at least 6 hours and ideally 24 hours.
- For the cucumber salad: Add the dill, white vinegar, cucumber, tomato and onion to a small bowl and stir until the cucumber and tomato are evenly coated in the vinegar and dill. Season with salt and black pepper. Set aside.
- For the white sauce: Combine the mayonnaise, yogurt, white vinegar, garlic powder and onion powder to a small bowl and mix until combined.
- Prepare a grill for medium heat. Remove the chicken from the marinade, letting excess drip off, and drizzle with canola oil before placing on the grill. Cook for 6 minutes on one side, then flip and cook until an instant-read thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 4 minutes. Slice the chicken about 1/2 inch thick.
- Toast the pita on the grill for about 1 minute per side and assemble the pita with the chicken, cucumber salad and white sauce on top.
Cook’s Note
If you don’t have access to a grill, you can roast the chicken in the oven with canola oil at 400 degrees F until fully cooked, 15 to 20 minutes.