Sumac Chicken Pitas with Garlic Herb Yogurt Sauce Recipe
PREP TIME
10 mins
COOK TIME
25 mins
SERVINGS
4-6
Ingredients
Chicken/Mushrooms/Pitas
- 2lbs chicken tenderloins
- 1 Tbsp ground sumac
- 1 Tbsp dried parsley
- 1 Tbsp garlic powder
- 1 tsp pepper
- 1 tsp salt
- Juice of 1 lemon
- 1 lb of mushrooms, quartered
- 4 Tbsp oil
- 1/4 cup chicken broth
- 4 pitas
Yogurt Sauce
- 2 cups plain Greek yogurt
- 1 medium cucumber, seeded & diced
- 2-3 garlic cloves, minced
- 2 Tbsp fresh parsley, finely chopped
- 2 Tbsp fresh dill, finely chopped
- Juice of 1 lemon
- Salt
- Pepper
COOKING INSTRUCTIONS:
Sumac Chicken Pitas with Garlic Herb Yogurt Sauce
Chicken & Mushrooms
- In a mixing bowl, toss chicken in sumac, parsley, garlic, pepper, salt, and lemon.
- Heat 2 Tbsp olive oil in large cast iron skillet over medium-high heat. Cook chicken 5-6 minutes per side or until browned and 165° internal temp. Remove chicken from skillet and set aside.
- Add 1 Tbsp of olive oil to skillet then add mushrooms. Cook for 3-4 minutes then add chicken broth to deglaze skillet. Cool mushrooms until tender but still a slight chew. Remove mushrooms from skillet and set aside.
- Add 1 Tbsp oil to skillet and salt and pepper to taste. One at a time, add pitas and rotate so that oil spreads across surface evenly. Cook on both sides until pita is warmed through but still malleable.
Yogurt Sauce
- Combine all ingredients but cucumber into bowl. Whisk until combined. Then whisk in cucumbers. Refrigerate until ready to use.
PAIRINGS:
Sumac Chicken Pitas with Garlic Herb Yogurt Sauce
Sauvignon Blanc
Witbier
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