S-1267_pitas
Tip

Piment d’Espelette is a hot, ground red pepper from the Basque region, available in many fine food shops.

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Mini-Pitas with Grilled Garlic Chicken and Cream

  • Preparation time
    20 minutes
  • Chilling time
    8 to 24 hours
  • Baking time
    8 to 10 minutes
  • Serves
    12 servings
Ingredients
  • 1 container (237 mL) 35% M.F. Québon Ultra’Cream Cooking Cream
  • 3/4 tsp (3.5 mL) freshly ground cumin seeds
  • 2 or 3 garlic cloves, finely chopped
  • 1 tbsp (15 mL) lemon juice
  • Zest of half a lemon, finely grated
  • 1 pinch Espelette or cayenne pepper
  • 4 skinless, boneless chicken breasts, cubed
  • Salt and freshly ground pepper

Topping

  • Mini pitas
  • Cherry tomatoes, lettuce, sour cream, hummus, tahini sauce, mayonnaise, etc.
Preparation
  1. In a large freezer bag (such as Ziploc) or in a large bowl, combine cream, cumin, garlic, lemon juice and zest, and hot pepper.
  2. Add cubed chicken, mixing well.
  3. Seal bag or cover bowl and marinate in refrigerator for 8 to 24 hours.
  4. Drain chicken and thread on skewers.
  5. Lightly oil grill and heat barbecue to high.
  6. Salt and pepper kebabs to taste. Grill over medium heat for 8 to 10 minutes or until cooked.
  7. Serve chicken on pita with your choice of toppings.
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