Grilled Chicken Pita Sandwich
This grilled chicken pita sandwich combines juicy, smoky pargiyot chicken with creamy hummus and tangy toppings, all in warm, charred pita bread. A healthy and easy grilled chicken pita recipe that is a hit at any gathering!
Ingredients
- 2 tsp black peppercorns or 1/4–1/2 tsp ground black pepper
- 2 tsp sweet paprika
- 1/2 tbsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coriander seeds
- 1 tsp brown sugar
- 1/4 tsp cayenne pepper
- 1 3/4 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
- 1/4 cup olive oil (optional)
- 8 pitas
- 8 tbsp hummus
- 8 portions of pickled cabbage, salad, or pickles
- 8 tsp tahini sauce
Instructions
- In a mortar or spice grinder, combine black peppercorns, paprika, salt, garlic powder, onion powder, coriander seeds, brown sugar, and cayenne pepper. Grind until mostly fine (some small chunks are okay).
- Lay the chicken chunks on a flat surface. Sprinkle about three tablespoons of the spice mix over the chicken. Use your hands to massage the mixture into the chicken thoroughly. Alternatively, mix the spice blend with olive oil and brush it onto the chicken.
- Thread the chicken pieces onto metal skewers or pre-soaked wooden skewers. Cover and let the skewers rest in the fridge for two hours to enhance the flavors.
- Preheat the grill to medium-high heat. Place the skewers on the grill and turn them every 2–3 minutes to cook evenly. Grill for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F.
- If desired, warm the pita bread on the grill for 1–2 minutes, turning once.
- To assemble, spread 1 tablespoon of hummus inside each pita. Fill with chicken from the skewers, a few tablespoons of pickled cabbage or salad, and drizzle with tahini sauce. Serve warm.
Notes
Using dark chicken for this grilled Pargiyot recipe is important since it tends to be juicer and also takes a bit longer to cook. If you can only get your hands on chicken breasts, adjust your cooking times to cook slightly less, and keep in mind it might turn out a bit dry. If you’re using wooden kebab skewers, try soaking them in water for about half an hour to help prevent them from splintering when you load them. If you don’t have a mortar and pestle, you can just buy ground versions of the spices instead. The final spice mixture will inevitably be more than you need. You can store whatever you don’t use in a sealed, airtight container in a cool, dry place (like the kitchen pantry). You can also thread chopped vegetables onto the skewers, like onions, potatoes, or bell peppers. This is a typical Israeli pargiyot marinade. However, there are so many variations available. Here are some more recommendations if you want to try something different. ¼ cup of any of these seasonings will work perfectly. Teriyaki sauce, honey, soy sauce, and minced garlic cloves. Harissa Honey mustard Pargiyot: an equal combination of honey and Dijon mustard. Lebanese seven-spice seasoning (a.k.a baharat) Shawarma seasoning.