Mediterranean Chicken Pita with Sumac Onion and Herbed Yogurt

Name: Mediterranean Chicken Pita with Sumac Onion and Herbed Yogurt
Cook time: 13 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 240 g plain Greek yogurt for herbed yogurt; 120 g cucumber grated and squeezed dry; 6 g fresh dill chopped; 10 ml lemon juice divided; 2 g garlic minced, divided; 1 g dried oregano divided; 2 g fine salt divided; 0.5 g black pepper divided; 40 g red onion very thinly sliced; 5 ml lemon juice divided; 2 g ground sumac for onion garnish; 1 g fine salt divided; 680 g boneless skinless chicken breasts cut into thin cutlets or strips; 20 ml olive oil divided; 15 ml lemon juice divided; 4 g garlic minced, divided; 1 g dried oregano divided; 2 g ground cumin divided; 2 g paprika divided; 5 g fine salt divided; 1.5 g black pepper divided; 10 ml olive oil divided; 4 pieces pita breads warmed; 180 g tomato diced; 80 g romaine lettuce shredded

A fast chicken pita built from thin grilled chicken cutlets, a yogurt-cucumber sauce, and fresh vegetables. Quick sumac-seasoned onion adds a brighter, more differentiated finish while keeping the meal within the thirty-minute format.

By Julienne

Mediterranean Chicken Pita with Sumac Onion and Herbed Yogurt

Cook time: 13 minutes

Servings: 4

Ingredients

240 g plain Greek yogurt for herbed yogurt
120 g cucumber grated and squeezed dry
6 g fresh dill chopped
10 ml lemon juice divided
2 g garlic minced, divided
1 g dried oregano divided
2 g fine salt divided
0.5 g black pepper divided
40 g red onion very thinly sliced
5 ml lemon juice divided
2 g ground sumac for onion garnish
1 g fine salt divided
680 g boneless skinless chicken breasts cut into thin cutlets or strips
20 ml olive oil divided
15 ml lemon juice divided
4 g garlic minced, divided
1 g dried oregano divided
2 g ground cumin divided
2 g paprika divided
5 g fine salt divided
1.5 g black pepper divided
10 ml olive oil divided
4 pieces pita breads warmed
180 g tomato diced
80 g romaine lettuce shredded

Instructions

Make the herbed yogurt: in a small bowl, stir together the Greek yogurt, grated cucumber, dill, 10 ml lemon juice, 2 g garlic, 1 g oregano, 2 g salt, and 0.5 g black pepper. Chill while you cook the chicken. The sauce is thick, spoonable, and tastes bright and garlicky.
In a second bowl, toss the red onion with 5 ml lemon juice, the sumac, and 1 g salt. Let it sit while you cook the chicken so it softens slightly and turns brighter in flavor. The onion looks lightly seasoned and slightly softened, with no dry sumac powder left in the bowl.
Season the chicken with 20 ml olive oil, the remaining 15 ml lemon juice, 4 g garlic, the remaining oregano, cumin, paprika, the remaining salt, and the remaining black pepper. Toss until evenly coated. The chicken looks evenly coated with no dry patches.
Heat a large skillet or grill pan over medium-high heat. Add the remaining 10 ml olive oil, then cook the chicken in a single layer in two batches if needed, 4 to 5 minutes per side, until browned and the thickest piece reaches 74°C. The chicken is browned outside, opaque through the center, and reads 74°C on a thermometer.
Warm the pita breads in the hot pan for 30 to 45 seconds per side, or wrap them in foil and warm them in the residual heat of the pan. Fill each pita with chicken, tomato, romaine, herbed yogurt, and the sumac onion. The pita is warm and pliable, and the filled pitas hold together without tearing.