These flavorful chicken-stuffed pita sliders will be a hit at your next cookout. A marinade spiced with garlic, paprika, and ras al hanout makes for tangy chicken, and a simple mint and cilantro-infused mayonnaise adds both freshness and richness. They’re super easy to enjoy with one hand; with the other, sip a glass of OZV Rose 2018.
16 mini pitas
1 lb chicken thigh, cubed
2/3 cup extra virgin olive oil
juice of 1 lemon
6 clove of garlic, chopped
2 tsp paprika
2 tsp ras al-hanout spice mix
salt & pepper to taste
Onions & tomatoes, sliced
1/2 cup mayonnaise
1 bunch cilantro and mint leaves
Mix olive oil, lemon juice, garlic, paprika, ras al hanout, salt and pepper for the marinade in small bowl. Place chicken in a zip-lock bag and pour marinade over it. Marinade in the fridge for at least 30 minutes. Thread the chicken on the skewers.
Heat an outdoor grill or indoor grill pan over medium-high heat. Spray the grates lightly with oil and grill for about 5 minutes on each side, or until the center is no longer pink.
This can also be baked in the oven. Preheat oven to 425 F. Place chicken skewers on roasting racks over two foil-lined baking sheets and bake for about 10-15 minutes, turn over once and bake for another 10 – 15 minutes on the other side, or until they are baked through.
Lightly toast pitas on the grill. Blend together mayonnaise with cilantro and mint leaves.
Serve each pita stuffed with chicken, romaine, onions, tomatoes and a drizzle of minty mayo sauce.
Chef Garima, an investment-banker turned baker-chef is the founder & CEO of breakingbread.co , an events & catering company. She is an alumni of Le Cordon Bleu, Paris & has been featured as Top 15 in reality television show- MasterChef. Chef Garima is a culinary innovator who speaks in various institutions, globally about smart & efficient ways to use food as an eradicator of health issues, poverty & induce employment.