I can’t believe I’m giving this one up. It’s the money maker and the belly-pleaser of all belly-pleasers. Serve it to all your guests. In my recipe book, I called this “Chicken Kebabs with Yogurt Marinade,” but when this is on the menu, we affectionately refer to it as “Food Truck Chicken.” So consider yourself warned: If this shows up on a food truck anywhere before it’s on my own, there might have to be legal action! Remember this blog post is dated! (Okay, here you go…)
WHAT YOU NEED
For the Chicken
* 1/2C yogurt (Greek or any plain yogurt, but make sure it has some fat content)
* 1 lemon, juiced (+optional 1T lemon zest)
* 1T paprika
* 1t dried Italian seasoning
* 1t salt
* 1t pepper
* 4-5 cloves garlic, crushed
* 1t dried dill
* oregano, to taste
* ~1.5lbs chicken breast tenders, cut into chunks
* GOOD quality pita bread
For the Salad
* 2 medium-sized cucumbers
* 1/4 red onion
* 2-3 plum tomatoes, seeded
* 1 small yellow pepper
* 1 ripe avocado
* olive oil
* salt + pepper
* juice of one lemon
WHAT TO DO
Mix all of your chicken marinade ingredients in a bowl, from the yogurt to the spices.
Mix it thoroughly. Then place your chicken chunks into the mixture and stir it through to make sure the chicken is completely covered. Then cover the bowl with plastic wrap and refrigerate at least one hour but up to 24!
When you’re ready to cook, take your chicken out of the fridge, and pour the whole mixture, marinade included, into a large saute pan. Cook over medium-high heat for just a few minutes per side. Because the chicken is cut into smaller chunks, it will cook through quickly. You want to retain the juiciness of the chicken and the marinade, and not cook-cook the yogurt, so trust that a few minutes + a flip + a few minutes is sufficient.
Meanwhile, have your salad ready to go. Cut all of your veggies really small: tiny bites of cucumber, tiny bites of tomato, tiny bites of pepper, tiny bites of avocado, etc. Slice everything, and then cube it small. In my family, we call this “Israeli Style.”
Pour about a tablespoon of olive oil and the juice of one whole lemon over the salad. Season with salt and pepper, and any other seasonings to your preference. When I pair this salad with this chicken, I like to add a little bit of oregano and a little dried dill to help tie the components together and make the dish cohesive.
Warm your GOOD, quality pitas. I cannot stress the need for serious quality here enough. In fact, maybe *that* is the key to my ownership over this recipe. I know where the goods are, and that part I’ll keep to myself. (Mwa ha ha!) Anyway… where was I?
Yes, warm your pita. Slice off a small section of the top to be able to open up the inside of your pita. Fill it with the salad and the chicken, and voila! The best dang food truck chicken dish (proprietary!) ever.