Pakistan Style Chicken Pita

Let me begin by saying this sandwich is packed with some really great spice, balanced out by a yogurt blend that will blow your mind. Chicken marinated overnight, pulsed and formed into patties, grilled, packed in a warm pita, and stuffed with cucumbers and cilantro? If you want flavors, this sandwich is right up your alley.

Pakistan Style Chicken Pita

Ingredients for marinade:

  • 4 chicken thighs, cubed, skinless and boneless (if you cannot get them, then you have trimming to do)
  • 2 tbsp finely chopped ginger
  • 2 tsp cumin powder
  • 1/4 tsp garam masala
  • Juice of one lemon
  • 2 tbsp shallots, chopped
  • 3 scallions, thinly sliced
  • 1/2 tsp cayenne pepper (use 1/4 tsp for less heat)
  • pinch of fresh cracked black pepper
  • pinch of course salt

Yogurt Sauce:

  • 6 oz of plain yogurt
  • 1/4 tsp ground cumin
  • pinch of salt
  • pinch of pepper
  • 1 tbsp minced onion

Sandwich Stuff

  • pita bread, halved, and warmed
  • 1 cucumber, peeled, seed, and sliced lengthwise
  • handful of fresh cilantro, rough chopped

Begin by getting a bowl ready and tossing in the chicken, and marinade ingredients. Mix well, coating every piece of chicken. Toss in a ziplock bag, squeeze out the air, and seal. Place in the refrigerator overnight. If you cannot allow for that time, try to marinate for at least 2 hours.

When you are ready to get your chicken cooking, get a food processor, place the chicken mixture inside, and pulse 7-10 times, until you have a nice rough blend. You do not want a paste, but you want a texture a bit more course then lets say a ground beef.

Form into small patties, about a 3 inch diameter. Remember you are going to want these to fit into the pita’s. Once the patties are formed and placed on a plate, place them in the freezer until your grill is ready.

Preheat your grill. When the grill is heated on a nice medium-high heat, rub the grates with some vegetable oil. I do this with some tongs and paper towel. This cleans the grill grates, and at the same time lubricates them.

Place the patties on the grill, cooking 4-6 minutes per side. Careful when you flip them as the patties are a bit fragile. In the meantime, get your yogurt sauce made. In a small bowl add the yogurt ingredients, mixing well. Place in the refrigerator.

When you are ready to go, remove the cooked patties from the grill. Now you have a couple of options here. You can either place the pitas on the grill to warm them, or you can microwave them for about 30 seconds.

Place two patties into the pita, add in some sliced cucumber, some cilantro, and generously drizzle with the yogurt sauce.

Now it’s time to get your game on. Pick up, and take a big bite, getting all of the flavors. The spice from the patties, the coolness from the yogurt, and the blend from the cilantro and cucumber make you go a bit crazy. Makes you want to dance, or shout out something. It’s beautiful.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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