Tandoor Chicken Pita

 


Yogurt- and curry-marinated chicken breast, pan-seared and mixed with honey goat cheese dressing. Mixed with refreshing lemon herb tabouleh and served in a warm pita.


Yield: 11.5 ounces per serving


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
yogurt, plain 1 cup 1. Combine yogurt and curry powder. Add chicken and refrigerate overnight to allow flavors to marry. Set aside.

2. For a honey goat cheese dressing, combine the last 8 ingredients in a mixing bowl and blend well.

3. Combine all bulgur, mint, parsley, tomato, cucumber, green onion, olive oil, lemon juice, Lawry's Pepper Supreme, and salt in a stainless steel bowl. Mix well and let stand approximately 2 hours prior to using.

4. Heat ghee in a sauté pan. Sear marinated chicken breast on both sides, transfer to a sizzle plate, and finish in a 350°F oven until internal temperature reaches 165°F (approximately 5 to 7 minutes). Slice chicken. Stuff ½ warm pita bread with ¼ cup Tabouleh and cooked chicken. Top with Honey Goat Cheese Dressing and serve.

Curry Powder Madras 1 tablespoons
ghee (clarified butter) 2 tablespoons
chicken breasts, boneless, skinless, marinated, 4-oz. 4
pita bread, whole-wheat, warm, cut in half 2
bulgur wheat, hydrated 1 1/2 cups
Mint Leaves 2 teaspoons
Parsley Flakes 2 tablespoons
tomato, seeded, diced 1/2 cup
cucumber, peeled, seeded, diced 1 cup
green onions, diced 1/2 cup
olive oil 3 tablespoons
lemon juice 3 tablespoons
Lawrys Pepper Supreme 1 teaspoons
salt 1/2 teaspoons
yogurt, plain 1/2 cup
goat cheese, plain 1/4 cup
honey 2 tablespoons
Garlic Roasted 1/2 teaspoons
Chile Pepper Chipotle Ground 1/2 teaspoons
Mint Leaves 1/2 teaspoons
Sea Salt Mediterranean Fine Grind
Pepper Black Table Grind
Ingredients Quantities Instructions
yogurt, plain 6 cups 1. Combine yogurt and curry powder. Add chicken and refrigerate overnight to allow flavors to marry. Set aside.

2. For a honey goat cheese dressing, combine the last 8 ingredients in a mixing bowl and blend well.

3. Combine all bulgur, mint, parsley, tomato, cucumber, green onion, olive oil, lemon juice, Lawry's Pepper Supreme, and salt in a stainless steel bowl. Mix well and let stand approximately 2 hours prior to using.

4. Heat ghee in a sauté pan. Sear marinated chicken breast on both sides, transfer to a sizzle plate, and finish in a 350°F oven until internal temperature reaches 165°F (approximately 5 to 7 minutes). Slice chicken. Stuff ½ warm pita bread with ¼ cup Tabouleh and cooked chicken. Top with Honey Goat Cheese Dressing and serve.

Curry Powder, Madras 6 tablespoons
ghee (clarified butter) 3/4 cup
chicken breasts, boneless, skinless, marinated, 4-oz. 24
pita bread, whole-wheat, warm, cut in half 12
bulgur wheat, hydrated 9 cups
Mint Leaves 1/4 cup
Parsley Flakes 3/4 cup
tomato, seeded, diced 3 cups
cucumber, peeled, seeded, diced 6 cups
green onions, diced 3 cups
olive oil 1 1/4 cup
lemon juice 1 1/4 cup
Lawry's® Pepper Supreme® 2 tablespoons
salt 1 tablespoons
yogurt, plain 3 cups
goat cheese, plain 1 1/2 cups
honey 3/4 cup
Garlic, Roasted 1 tablespoons
Chile Pepper, Chipotle Ground 1 tablespoons
Mint Leaves 1 tablespoons
Sea Salt, Mediterranean Fine Grind
Pepper, Black Table Grind
Ingredients Quantities Instructions
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