Middle Eastern Pita Tacos

Middle Eastern Pita Tacos
Anita Schecter
  • 30 mins
  • Prep: 20 mins,
  • Cook: 10 mins
  • Yield: 4 Servings
Ratings

Are you starting to think about a Superbowl menu? I've got the chips and dip (pita chips and hummus in my house) but I also need something more substantial and chicken wings have never really been a thing in my family. A sandwich of some type is great for filling people up and being easy to eat when people are sitting around watching the TV and not seated at the dining room table. Tacos are a super fun version but why should Mexican food have all the taco fun?

I decided to make a Middle Eastern version of tacos using grilled chicken but a ground beef version would be great too. Hmm...maybe I'll do that, too! Cumin is a common seasoning in many cuisines including Mexican and Middle Eastern and it's one of my favorites. So I grilled the chicken strips with it on my indoor grill pan because I live in New York and we're currently buried under 2 1/2 feet of snow.

Cilantro is also common to both the Mexican and Middle Eastern kitchens and I love that as well. If you're not a cilantro lover, though, parsley works just fine. Finally I tucked the aromatic grilled chicken along with all the veggies and a lemony tahini sauce inside a nice warm pita. Middle Eastern tacos were born and I suspect will have a very short life span when my guests are here on game day.

What You'll Need

  • Chicken:
  • 1 lb. Chicken breast, cut into strips
  • 2 Tablespoons canola oil
  • 1/2 Teaspoon cumin
  • Salt and pepper to taste
  •  
  • Vegetables:
  • 1 Cucumber
  • 2 Tomatoes
  • 2 Carrots
  • 1/2 Red onion
  • 2 Tablespoons fresh chopped parsley or cilantro
  • Pinch of red pepper flakes, to taste
  •  
  • Lemon Tahini Sauce:
  • 1/4 Cup sesame paste
  • 1/4 Cup water
  • 2 Tablespoons lemon juice
  • 1/4 Teaspoon garlic powder
  • 1/4 Teaspoon sumac
  • Salt and pepper to taste
  •  
  • 4 Pita bread rounds

How to Make It

Toss the chicken strips in the canola oil and cumin. Place on a grill pan (or outdoor grill) and cook for a few minutes on each side until cooked through. Season with salt and pepper.

Peel, seed and dice the cucumber or you can use an English seedless cucumber which does not require peeling or seeding. Peel and julienne the carrots, dice the tomatoes and peel and slice the red onion. Toss in a bowl with the red pepper flakes and parsley or cilantro.

Make the dressing by combining the sesame paste, water, lemon juice, garlic powder and sumac. Stir until fully combined and season with salt and pepper.

To assemble the tacos, divide the grilled chicken strips equally among the four pita rounds. Top with an equal amount of the vegetables and drizzle the tahini sauce on top.