Big appetites call for big flavors like these juicy and delicious chicken pocket sandwiches paired with a tangy yogurt sauce. Have a few for a hearty lunch then save some pieces for afternoon snacks or even late night munchies. If you feel like adding more into the meal, pair it with a side of hummus or roasted eggplant to complete your simple Mediterranean feast.
Makes 8-10 servings
¼ cup Lemon juice
⅓ cup Olive oil, plus more for frying
1 ½ tsps Salt
1 tsp Ground black pepper
1 ½ Tbsps Ground turmeric
1 Tbsp Ground cumin
1 Tbsp Paprika
1 tsp Cayenne pepper
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Ground coriander
1 kilo Chicken breast or thigh fillets, sliced into thin 2-inch strips
1 pack Pita bread or flour tortillas
½ pack Store-bought Romaine lettuce
3-4 Ripe tomatoes, sliced
Cucumber, sliced or cut into strips
1. Combine lemon juice and olive oil in a bowl. Stir in salt, pepper, and all the spices. Mix well.
2. Add chicken strips and stir with a spatula until well-coated. Cover with cling wrap and keep refrigerated until ready to cook.
3. To cook, heat sauté pan with a few tablespoons of olive oil. Drain marinade from chicken. Sauté chicken strips in batches, about a cup at a time. Cover and simmer for about five minutes until cooked through. Transfer chicken to a plate to cool.
4. To assemble, warm up some pita bread then cut in half. Stuff pita with lettuce, tomatoes, cucumber, and chicken. Drizzle with Yogurt Sauce.
In a bowl, combine ½ cup sour cream, ½ cup yogurt, 2 cloves of finely minced garlic, 1 tsp cumin, and 1 tsp salt. Mix until well-combined then transfer to a squeeze bottle. Serve with Chicken Shawarma.
Note: To make shawarma with flour tortillas, put chicken in the center of the warmed tortilla and top with lettuce tomatoes and cucumber. Drizzle with yogurt sauce. Fold up the bottom and roll into a log.
Recipe by Atty. Gaby Concepcion
Photographed by Floyd Jhocson of Studio 100
The dishes with big bold flavors will definitely get you going:
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