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Ingredients
- 1 cup Greek whole milk yogurt
- 1 tablespoon chopped dill
- Juice of 1 lemon plus 1 teaspoon lemon zest
- ½ clove garlic, peeled and minced
- 1 small head purple cabbage
- 2 tablespoons Champagne or white-wine vinegar
- 1 tablespoon olive oil
- Grapeseed oil, for brushing pitas and searing chicken
- 2 pitas
- 1 tablespoon za’atar seasoning
- Leftover roasted chicken
- Salt to taste
Directions
- In a bowl, combine yogurt, chopped dill, lemon juice and zest, and garlic. Season with salt and whisk until ingredients are fully incorporated.
- Cut cabbage in quarters. Use a knife or mandoline to thinly slice cabbage. In a large bowl, toss sliced cabbage with vinegar, salt and olive oil.
- Brush grapeseed oil on both sides of pita bread. Season both sides of oiled pita with za’atar.
- On the stovetop, preheat a medium skillet over low-medium heat, 1 minute. Place pitas in skillet and cook until lightly browned, about 2 minutes per side. Remove pan from heat and set pitas aside.
- Pull leftover chicken from bones. Wipe pan clean.
- Set cleaned pan over medium heat and preheat 2 minutes. Drizzle grapeseed oil in pan and swirl to coat. Add pulled chicken and sear until golden brown, about 5 minutes. Remove from heat.
- To serve, spread a layer of herb yogurt over each pita and cover with marinated cabbage. Top with seared chicken.
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March 06, 2021 at 12:58AM
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Za’atar Chicken Pita With Herb Yogurt and Purple Cabbage - The Wall Street Journal
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Herb
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