Tandoor Chicken Pita Recipe

 


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


*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 Marinade: Combine yogurt and curry powder. Refrigerate overnight to allow flavors to marry. Use as a marinade for chicken.

Tandoor Chicken Pita: 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.

Tabouleh: Combine all tabouleh ingredients in a stainless steel bowl. Mix well and let stand approximately 2 hours prior to using.

Honey Goat Cheese Dressing: Combine all dressing ingredients in a mixing bowl, blend well. Add salt and pepper to taste.

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
Tabouleh (see recipe)
Honey Goat Cheese Dressing (see recipe)
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
Lawry's® 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 Marinade: Combine yogurt and curry powder. Refrigerate overnight to allow flavors to marry. Use as a marinade for chicken.

Tandoor Chicken Pita: 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.

Tabouleh: Combine all tabouleh ingredients in a stainless steel bowl. Mix well and let stand approximately 2 hours prior to using.

Honey Goat Cheese Dressing: Combine all dressing ingredients in a mixing bowl, blend well. Add salt and pepper to taste.

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
Tabouleh (see recipe)
Honey Goat Cheese Dressing (see recipe)
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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