Moroccan Chicken Pitas

23 ingredients
6 steps

Ingredients

  • 1 package pita bread
  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 1 teaspoon cumin
  • cayenne pepper
  • 2 teaspoons minced garlic
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 2 Italian parsley bunchs fresh, chopped
  • 1 cup quinoa cooked
  • 2 cans diced tomatoes petite, drained and rinsed
  • 1 small yellow onion diced
  • 2 lemons juiced
  • 4 dates Mahjool, pitted and diced small
  • 1/4 cup olive oil -, I didn't measure!
  • sea salt
  • 1 cup greek yogurt
  • 1/2 cucumber small, diced
  • 1 tablespoon mint
  • 1/2 lemon juiced

Directions

  1. 1
    Combine everything in a small glass bowl and chill
  2. 2
    Combine all ingredients, from paprika down, in a small dish and stir thoroughly to combine.
  3. 3
    Using a meat mallet, pound the chicken breasts pretty thin - about 1/2 inch thick. Generously rub the spice mixture on all sides of chicken breasts, cover and let it sit in the refrigerator for about an hour.
  4. 4
    Combine all tabbouleh ingredients and adjust salt and oil to your preference. Cover and chill while the chicken is marinating - but first you should do like I did and dip a handful of pita chips in it.
  5. 5
    When the chicken has marinated, prepare grill to medium heat. Grill the chicken until done - at least 165°. I like mine very done, even with some crispy edges.
  6. 6
    Half the pita bread, and split open. Fill the halves with chicken, tabbouleh and finally the yogurt sauce.

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