How To make Spicy Pittas
213 g Canned pink Alaska salmon
2 tb Fromage frais
2 tb Mayonnaise
1/2 ts Finely chopped root ginger
-(fresh) 1/2 ts Ground cumin
1/2 ts Grated lemon rind
2 Garlic cloves; crushed
Salt and white pepper 213 g Canned kidney beans; drained
-OR- haricot beans, drained 100 g Cut French beans
-- cooked, drained & cooled 100 g Iceberg lettuce
3 Tomatoes
6 Pitta breads
Drain the can of salmon and flake the fish. Mix together with the fromage frais, mayonnaise, ginger, cumin, lemon rind, garlic, salt and pepper, kidney and French beans. Shred the lettuce and chop the tomatoes. Warm the pitta bread under a hot grill until the pockets puff up. Split with a knife and fill with the lettuce and tomatoes. Top with the salmon mixture and serve immediately. Serves 6. Approx. 290 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
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Spicy Grilled Chicken Stuffed Pitas (Ramadan Recipes)
Salam my sweet friends!! Ramadan Mubarak
These grilled spicy chicken stuffed pitas are so delicious you guys can stuff pitas wraps tacos anything you name it!!
Perfect to serve for Ramadan especially on a lazy Susan ????????.
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Recipe Spicy Chicken Tomato Pitas for Two Recipe
Recipe - Spicy Chicken Tomato Pitas for Two Recipe
INGREDIENTS:
●TOMATO RELISH:
●2 medium tomatoes, seeded and chopped
●1/4 cup chopped onion
●2 tablespoons minced fresh parsley
●2 tablespoons lemon juice
●1-1/2 teaspoons olive oil
●1/2 teaspoon ground coriander
●1/2 teaspoon ground cumin
●1/8 teaspoon crushed red pepper flakes
●CHICKEN PITAS:
●1-1/2 teaspoons ground cumin
●1-1/2 teaspoons paprika
●3/4 teaspoon dried oregano
●3/4 teaspoon ground coriander
●1/4 teaspoon crushed red pepper flakes
●1/8 teaspoon salt
●2 boneless skinless chicken breast halves (4 ounces each )
●4 whole wheat pita pocket halves
Pita Bread - Easy At Home Recipe
Learn how to make Pita Bread! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Pita Bread recipe! And if you're interested, here is the best Tzatziki sauce recipe:
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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Spicy Beef Pitta Pockets | Quick and Easy recipe
INGREDIENTS:
6 large White Pitta Bread (12 medium pockets)
450g beef
1 teaspoon dried oregano
1 teaspoon Thyme
2 tablespoons olive oil, divided
1 medium-sized onion
1 teaspoon salt
1 teaspoon dried red pepper
1 each of red, yellow and green pepper
2 Tomatoes
1/2 small cucumber
a handful fresh Parsley
dressing of choice
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