Olive oil-soaked pan-fried fresh pita bread topped with spicy zhug ground chicken seasoned wtih fresh parsley, shallots, garlic, and baharat seasoning. Then, it is topped with a crispy baby spinach salad tossed in a tangy, crunchy date pecan pomegranate vinaigrette, making it the best chicken pita sandwich with a twist.
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Genrously Seasoned To Perfection
Taste the vibrant flavors of the Middle East with our Spicy Zhug Chicken Pita Sandwich, paired beautifully with a Spinach Date Salad. This dish starts with a pan-fried pita drenched in olive oil to achieve a perfect golden crispness.
The pita is generously topped with ground chicken seasoned with an invigorating mix of zhug sauce—a fiery, herbaceous blend of fresh parsley, shallots, garlic, and Baharat seasoning. This Middle Eastern spice mix infuses the dish with warmth and depth.
Tangy Homemade Vinaigrette
The spicy chicken is complemented by a fresh, crispy baby spinach salad, which brings a delightful crunch and freshness to the sandwich. The salad is tossed in a tangy vinaigrette made from pecans, dates, and pomegranate molasses, adding a sweet, nutty flavor that contrasts wonderfully with the spicy and savory tones of the chicken.
Every bite of this sandwich offers a burst of diverse textures and flavors, making it a fulfilling gourmet experience.
Pita's Origin, History & Evolution
Pita bread is a type of flatbread that has been a staple in Middle Eastern and Mediterranean cuisines for thousands of years. Its origins can be traced back to the region that is now Jordan and Syria.
Pita bread is made from simple ingredients such as flour, water, yeast, and salt and is known for its unique internal pocket, which is created by steam puffing up the dough during high-temperature baking.
Throughout history, pita bread has been a fundamental part of the diet of various cultures across the Middle East, used as a utensil for scooping sauces and dips or as a wrapper for meats and vegetables.
Travel with Pita
As global trade and migration patterns have expanded, pita bread has spread worldwide, evolving in form and use. It has become popular in Western countries as a sandwich bread and a base for creative culinary interpretations, such as pizzas and chips.
Today, pita bread serves as a cultural bridge, blending the tastes and traditions of new regions with its simple, nourishing roots, symbolizing the dynamic fusion of global cuisines.
More Middle Eastern-lnspired Recipes
- Spicy Falafel Pita Sandwich & Lemon Tahini Dressing
- Spicy Chicken Pitas with Arugula Feta Pomegranate Salad
- Fresh Zhug and Feta Cheese Chunky Hummus
- Quick and Easy Lean Baharat Spiced Bean and Lamb Stew
- Zhug Feta Hummus Chicken Wrap
Ingredients
Begin by making the aromatics by chopping the raw garlic and flat-leaf parsley in the food processor. Add it to a mixing bowl with the ground chicken and season with zhug (zhoug sauce), baharat seasoning, kosher salt, and ground black pepper.
Halve the pita bread and spread the chicken mixture on them. Heat olive oil in a cast iron skillet and cook chicken pitas chicken side down for 5 minutes each. Prepare the dressing by whisking pomegranate molasses, apple cider vinegar, lemon zest, lemon juice, olive oil, chopped Medjool dates, and whole roasted and salted pecans.
Combine the baby spinach salad with the dressing and place it on the pita sandwich. Garnish with chopped parsley and serve.
See the chicken pita sandwich recipe card for quantities below.
Instructions
Follow the instructions and cooking tips below using the step-by-step picture guide.
For convenience, the food processor was used to chop the garlic and parsley finely.
The garlic parsley mixture is chopped fine to mix evenly with the zhug to marinate the meat quicker.
I suggest putting on gloves or using clean gloves to combine the meat mixture well.
Baharat will give this ground chicken mixture a smokey touch.
Combine all of the ingredients well before spreading onto the pita.
Place your hand on top of the pita when gently cutting the pitas open wtih a serrated bread knife to prevent tearing.
Using pita pockets helps split this pita into two pieces since the middle is filled with air.
Spread the chicken mixture all the way to the edges since the meat will shrink when cooking.
Gently press the pitas into the hot oil to cook evenly.
Then, flip the pita to warm up the bread side.
Use a whisk to blend the dressing by hand, and add the oil slowly while doing so.
Then, you can let the pecans and dates soak in the vinaigrette.
Season the dressing with salt and pepper before serving.
Right before serving, add the spinach to the dressing to prevent wilting.
Plate up each pita at a time.
Hold the first pita in a U shape and rest the second pita against it.
Busy Folks - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. In addition, some related detailed steps can be found there.
Substitutions
Dairy-Free
- This chicken pita sandwich recipe is already dairy-free!
Gluten-Free
- Pita - Try almond flour-based flatbread as a gluten-free alternative to traditional pita bread. It offers a nutty flavor and tender texture suitable for sandwich wraps. However, many versions of gluten-free pita are made from almond flour, coconut, chickpea, tapioca, or rice flour. You might have to try several to find your favorite one.
Vegetarian
- Ground Chicken - Plant-based substitutes for ground chicken include textured vegetable protein (TVP), tempeh, finely chopped mushrooms, lentils, and walnuts. All of these offer a variety of textures and flavors suitable for mimicking minced chicken in recipes. You can make it yourself or use store-bought plant-based ground meat.
Convenience
- Ground Chicken - If you already have whole chicken, chicken breast, and/or chicken thighs, you can cut the meat into chunks and blend it using your food processor.
- Baharat Seasoning - Try to make this blend using your home spices. Combine a ratio of 50% ground nutmeg, ground black pepper, and smoked paprika; 40% ground cumin, coriander, cinnamon, cloves, and cinnamon; and 10% ground cardamom.
- Pita - Use flatbread or naan cut into 4-inch squares.
- Pomegranate Molasses - This syrup has a distinctive sweet-tart flavor; however, if you do not have it or can't find it, replace it with tamarind paste or balsamic glaze. If you are really committed, you can reduce pomegranate juice or cranberry juice to a syrup consistency by simmering.
- Medjool Dates - These have a distinctive taste, almost similar to caramel. You can try substituting them with dried cranberries.
- Baby Spinach - Substitute this with mixed greens for a delicate greens taste. High-water-content lettuce, like iceberg lettuce, will not work. You might get away with using romaine, but I suggest shredding it before combining it with the dressing.
- Fresh Flat-Leaf Parsley - If you like cilantro, you can replace the flat-leaf parsley with fresh cilantro, which will complete the dish since zhug is a spicy cilantro sauce.
Change Heat Level - Modify the chicken pita sandwich recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Onion Slices - Add thinly sliced red onions to the spinach salad for a nice crunch.
Equipment
- Large Cast Iron Skillet - Used to brown the chicken pitas. Cast iron skillets are a durable and versatile choice for any cooking method. They provide superior heat retention and even cooking and develop a natural non-stick surface over time. Additionally, they add beneficial iron to your dishes. To develop this recipe, I used my Lodge Cast Iron Skillet, a leader in cast iron that's been around since 1896!
- Bread Knife - This type of knife is used for its serrated edges, which cut and slice bread without tearing. It is great for separating the pitas into two.
- Silicone Spatula - Used to help spread the chicken mixture onto the pitas. Silicone spatulas are highly versatile, heat-resistant up to 600°F, non-stick friendly, and easy to clean, making them an ideal tool for mixing, scooping, and scraping without damaging cookware. Try the
- Off-Set Spatula - An offset spatula, with its angled blade, is perfect for lifting delicate pitas and flipping them easily.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, place the ground chicken pitas flat in a shallow 2-inch container to cool down quickly. Then, store them in an airtight container or resealable bag layered with parchment paper. Also, store the dressing and baby spinach separately. The meal will last up to two days.
- Freezer - Follow the refrigeration process mentioned above. Then, place the pitas in the freezer in a labeled, airtight container or resealable bag.
Airtight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. I always suggest glass storage containers because you can microwave them and hold food without staining the container, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Cooking Tip
Cooking Ground Chicken - When cooking this ground chicken pita, it's essential to avoid overcooking to keep it tender and juicy. Chicken has less fat than other meats, such as beef, so it can quickly become dry if overcooked. To avoid this, use medium heat and cook the chicken for 5 to 7 minutes. Start by heating a little oil in a skillet to brown the chicken and cook it.
Frequently Asked Questions
To keep your pita bread fresh and soft, proper storage is crucial. Wrap the pita bread tightly in plastic wrap or place it in a resealable plastic bag, removing as much air as possible to minimize exposure to oxygen, which can dry it out.
Keep the wrapped pita bread at room temperature for 2-3 days for short-term storage. If you need to store it for longer, freezing is an excellent option. Wrap each pita individually in foil before placing it in a freezer bag, and it can be stored frozen for up to 3 months.
To thaw, remove a pita from the freezer and let it sit at room temperature for a few hours, or microwave it for about 20 seconds when you're ready to eat. To restore its original texture and warmth, refresh the bread in a heated oven (350°F for about 10 minutes) or briefly on a hot skillet, making it pliable and aromatic, just like a fresh-baked pita.
Baharat, which means "spices" in Arabic, is a fragrant seasoning blend traditionally used in Middle Eastern cuisine. Its composition can vary by region, family, or cultural tradition, allowing for flavor profile variation.
However, a typical Baharat mixture might include the following spices: paprika, black pepper, cumin, coriander, cinnamon, cloves, cardamom, and nutmeg. And sometimes turmeric and/or allspice. This blend is typically ground into a fine powder and used in various dishes to add a warm, spicy taste.
It’s delicious in marinades for meat, seafood, vegetables, stews, soups, and sauces. To create a simple version of Baharat at home, mix equal parts of all the spices listed, adjusting the amounts based on your flavor preference, mainly moderating the more dominant flavors like clove and cardamom.
Zhug, a spicy green sauce. Also known as skhug, it is a fiery, herbaceous condiment hailing from Yemeni cuisine, now popular across the Middle East, especially in Israel.
This spicy relish is primarily crafted from fresh hot peppers, such as Jalapeño, Serrano, or Thai green peppers, which are blended with copious amounts of garlic, fresh herbs like coriander and parsley, and spices including cardamom and cumin.
The mixture is often bound with olive oil and lemon juice, creating a coarse, vibrant paste that varies from fine to chunky textures. Zhug is a versatile staple in Middle Eastern kitchens, commonly used as a dip, a condiment for sandwiches and wraps, or a robust marinade for meats and seafood.
Its potent flavor profile enhances the taste of dishes and is believed to offer medicinal benefits, such as combating colds and sinus infections due to its spicy ingredients. Rich in culture and taste, zhug celebrates the intense flavors that characterize Yemeni and broader Middle Eastern culinary traditions.
Pollotarian Recipes
Looking for other pollotarian recipes like this? Try these:
- Creamy Curry Chicken Gnocchi Soup | Caribbean Style
- Creole Tomato Sauce Recipe | Easy Spicy Haitian-Inspired
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
Quick and Easy Recipes
Looking for other quick and easy recipes like this? Try these:
- Quick Chickpea and Egg Skillet: Easy Mediterranean Meal
- How to Make Easy Béchamel Sauce | With Garlic and Onion
- Easy 15-Minute Marinade for Beef Kabobs
- How to Make Multigrain Rice | Purple Rice Recipe
Video
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📖 Recipe
Spicy Chicken Pita Wrap
Ingredients
- 3 garlic cloves peeled
- ½ bunch flat-leaf parsley
- 1 pound ground chicken
- ¼ cup zhug zhoug or schug
- 1 tablespoon baharat seasoning
- kosher salt and ground black pepper
- 4 pita bread pocket style
- 6 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1 teaspoon apple cider vinegar
- 1 lemon
- 3 pitted Medjool dates
- 8 whole roasted and salted pecans
- 5- ounce baby spinach
- chopped parsley for garnish, optional
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Aromatics: Blend or chop garlic and parsley finely by hand or with a food processor, then add to a mixing bowl.
- Season the Ground Chicken: Add the ground chicken, zhug, baharat seasoning, salt, and pepper to the bowl and combine everything well.
- Prepare the Pitas: Halve the pita bread horizontally by carefully cutting along the edges with a serrated bread knife. Note: Please look at the tutorial pictures for more details. Then, spread the mixture onto the open-face pita slices.
- Cook the Chicken Pitas: Heat a large cast iron skillet on medium-high with two tablespoons of olive oil. Once hot, lower to low-medium heat and brown the pitas chicken side for 5 minutes each. Keep the cooked pitas in a warm area.
- Note: If cooking two or more at a time, cook evenly by rotating them with a spatula 180 degrees halfway through cooking. While the pita cooks, make the dressing
- Prepare the Dressing: In a bowl, vigorously whisk together the pomegranate molasses, apple cider vinegar, lemon zest, and lemon juice while slowly adding three tablespoons of olive oil.
- Next, chop the dates and pecans into small chunks and add them to the dressing. Season with salt and pepper. Once all the pitas are cooked, begin to plate.
- Plate up the Chicken Pita Sandwiches: Combine the spinach with the dressing. Then, place one pita on the plate and topped with the spinach salad. Place the second pita and repeat, making show to lay them in a U shape next to each other.
- Add the leftover dressing if any over the sandwich and garnish with chopped parsley.
Video
Nutrition
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