Don’t forget the little moments, they’re the ones that mean the most.
You’re sitting there doing your thing then all of a sudden your stomach makes some baby bulldog noises. Luckily, we live in an area where almost any type of food is readily available and if not you can buy the ingredients to cook what you like. But wait… what happens when you aren’t sure what you are hungry for? I have experienced (quite too often) the phenomenon where I was being yelled at by my stomach in baby bulldog noises and wale noises to boot, but had no idea what I felt like eating. During one of my more recent “I’m-hungry-but-dunno-what-to-eat” moments, I came up with this little dish which was inspired by the flavors of the Middle East. All of the spices on the chicken combined with the fresh veggies (okay, yes; tomato and avocado are technically fruits, but I get them in the veggie section so they will be veggies to me) and the yogurt dressing make this a super satisfying chow fest.
Spicy Chicken Kebabs:
4 skinless, boneless chicken breast fillets
2 tbsp olive oil
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground ginger
1 tbsp crushed garlic
3 tbsp freshly squeezed lemon juice
1 tsp ground turmeric
1/4 tsp Cayenne powder
4 pita breads, sliced open
2 tomatoes, sliced
2 avocados, pitted, peeled and sliced into enough slices for 4
1 small red onion
Enough Romano lettuce leaves to stuff into each pita
Small handful of fresh cilantro leaves, chopped
Salt and pepper
150 g plain yogurt
2 tbsp finely chopped fresh mint
- Soak eight wooden skewers in water for 30 minutes.
- Cut the chicken breast fillets into decent sized chunks, set aside.
- In a separate bowl, mix together the oil, ground coriander, ginger, cumin, turmeric, lemon juice, crushed garlic, cayenne powder, half of your cilantro, and season with salt and pepper. Then toss the chicken (using your hands) until well coated with the spices. Let that stand covered in your fridge until your skewers are done soaking.
- Brush a griddle pan with some oil and heat to medium-high. Skewer your marinated chicken and cook for about 10 minutes or until the chicken is cooked through, turning the skewers occasionally.
- While your chicken is grilling, warm the pita breads in the oven on low temp. Do not make them crispy, you just want to warm them through. Once warmed up, cut a slit along one edge of the pita to make the traditional pita pocket.
- To make your dressing: mix the yogurt and mint together.
- Stuff your pita breads with lettuce, tomato, avocado, and sliced onion. Remove the cooked chicken from its skewers and stuff into the pita. Slather some of that yogurt sauce on the pita and sprinkle with remaining cilantro.