Nepal got hit by another earthquake yesterday and it just breaks my heart...If you already haven’t, please consider contributing to Nepal’s Earthquake Victims. Here is the direct link. Thank you very much.
I have a never ending list of recipes I want to cook and eat, so for that reason, I hardly make the same meal again unless it's incredibly delicious. There are a handful of recipes from the blog I refer back to frequently, sometimes I tweak those recipes or repurpose them differently to create a new recipe. You may or may not remember these Easy Chicken Kebabs but I am obsessed with it. They are great as an appetizer, on a bed of rice/couscous with some roasted veggies or my current fav, Chicken Kebab Pita Sandwich with Lemon Tahini Dressing. If you are looking for a quick lunch or fuss-free dinner, I need you to trust me and give this sandwich a try, like today..
Chicken Kebab Pita Sandwich begins with easy kebabs (it literally takes 30 minutes) on a warm pita bread. It is then finished with lemon tahini sauce and a simple cucumber tomato salad that can be made alongside with kebab.
If you are pressed for time, I suggest making a big batch of kebab as they are freezer-friendly and reheats beautifully. For the chicken kebab, I follow this "Easy Chicken Kebab" recipe. Per the original recipe, I urge you to toast and ground your own spices for the kebabs if you can. However the last few times I made with powdered spices and it also turned out delicious.
I used store-bought pita bread but here's a recipe with great reviews for a homemade version (I have not made it myself). I am sure naan or flat breads would work great as well here. When it comes to naan and pita bread, I usually lean towards the white variety rather than the wheat ones (I think it doesn't have the same taste/texture) but wheat versions are available in the market if you are interested. Please let me know if you like certain brands of whole wheat naan or pita bread. I'd like to try those too because I use a lot at home. Gently heat the naan bread before assembling the sandwich.
Tahini is a sesame paste with a deep nutty flavor with a slight bitter undertone flavor. Mix 2-3 tablespoon tahini with 2 tablespoon water and juice from a large lemon. Combine it with 2 minced garlic, salt, and pepper. If the sauce seizes up and makes a paste, add additional water as needed to make it runny. Generously spread over the pita bread and on top of a cucumber salad, which is a mix of chopped cucumber, tomatoes, lemon juice, salt, pepper. Sometimes I add some chopped onions and parsley as well. Lemon tahini sauce can be stored in the refrigerator for 3-5 days but I suggest making cucumber tomato salad right before serving as it loses texture even on the next day.
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PS. My immediate family and friends are safe in Nepal but we are hearing more news on casualties and damages. My brother and his team is continuing their efforts (check Euta Nepal). If you already haven’t donated, please consider contributing to Nepal’s Earthquake Victims. Here is the direct link. Thank you very much.