grilled chicken wrapped in pita bread, a healthy lunch idea inspired by Greek cuisine
Recipe Tags
Non-veg
Medium
Greek
Main Dish
Healthy
Ingredients Serving: 4
chicken 400gm
extra virgin olive oil 2 tablespoons
salt 1 teaspoon
sprig tangier spice blend 1 tablespoons
red wine vinegar 3 tablespoons
garlic 6 cloves
red bell pepper 1
flour 1 cup
warm water 1 cup
yeast 2 teaspoons
salt 1 teaspoon
sugar 1 teaspoon
olive oil 2 tablespoons
yogurt 100 grams
green olives 6-7
black olives 6-7
onion (sliced) 1/2 cup
Instructions
I have used sprig tangier spice blend, a Mediterranean flavor to prepare this dish
To make the pita bread: In a bowl take flour, yeast, olive oil, salt, sugar, warm water and make a dough. let it rise for 1 hour. divide the dough into 8 balls. dust with flour and let rise again for 30 min. roll the dough into round chapati and cook over hot tawa till it starts to puff at spots. turn and cook for 1-2 mins or till brown spots appears. store in a closed container
pita breads will look like these
Wash the red bell pepper. wipe off water, rub the bell pepper with little olive oil and roast it on fire.
Let the bell pepper cool down. remove the skin and the seeds and the stems inside. clean any burnt part. slice or chop the bell pepper and keep aside
While the dough is rising marinate the chicken strips with olive oil, red wine vinegar, garlic cloves, sprig multipurpose spice blend(tangier), a little salt, for 30 min.
Heat a flat tawa and grill the chicken pieces along with the garlic cloves. cook each side for 5-6 min
beat the yogurt with a pinch of sprig tangier spice blend, keep aside.
To assemble the gyros: take a pita bread, arrange grilled chicken, roasted red peppers, yogurt, onion slices, olives, wrap and serve hot.
If you like add little chili flakes, this step is optional
Wrap and serve
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I have used sprig tangier spice blend, a Mediterranean flavor to prepare this dish
To make the pita bread: In a bowl take flour, yeast, olive oil, salt, sugar, warm water and make a dough. let it rise for 1 hour. divide the dough into 8 balls. dust with flour and let rise again for 30 min. roll the dough into round chapati and cook over hot tawa till it starts to puff at spots. turn and cook for 1-2 mins or till brown spots appears. store in a closed container
pita breads will look like these
Wash the red bell pepper. wipe off water, rub the bell pepper with little olive oil and roast it on fire.
Let the bell pepper cool down. remove the skin and the seeds and the stems inside. clean any burnt part. slice or chop the bell pepper and keep aside
While the dough is rising marinate the chicken strips with olive oil, red wine vinegar, garlic cloves, sprig multipurpose spice blend(tangier), a little salt, for 30 min.
Heat a flat tawa and grill the chicken pieces along with the garlic cloves. cook each side for 5-6 min
beat the yogurt with a pinch of sprig tangier spice blend, keep aside.
To assemble the gyros: take a pita bread, arrange grilled chicken, roasted red peppers, yogurt, onion slices, olives, wrap and serve hot.
If you like add little chili flakes, this step is optional
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