Seared Halloumi and Chicken Pita Recipe
Seared cheese, loads of fresh spring vegetables, chicken, quality pita and a garlic-yogurt sauce - what could be better? Not much at all.
Equipment
- Dutch Oven
Ingredients
- 4 boneless, skinless chicken thighs cut into 2" pieces
- 8 oz halloumi sliced into 1/4-1/2 inch thick pieces
- 4 pitas
- 1/2 cucumber sliced into thin rounds
- 2 roma tomatoes sliced into thin half moons
- 2 watermelon radishes sliced thin (preferably on a mandolin) - if you can't find these, red radishes will work
- 1 cup romaine chopped and tossed with juice of 1/2 lemon, 1 tsp olive oil and salt and pepper
- 1/4 cup red onion sliced thin
- 1 lemon juice only, plus more wedges for serving
- 1/4 cup parsley chopped
- 5 oz plain greek yogurt
- 3 garlic cloves minced
- 2 tbsp olive oil divided, plus one tsp
- salt
- pepper
Instructions
Garlic Yogurt Sauce
- Combine yogurt, minced garlic, juice of 1/2 lemon and salt and pepper in a medium bowl. Season additionally as needed. Place yogurt in the refrigerator until ready to assemble pitas.
Chicken
- Heat 1 tbsp olive oil in a dutch oven over medium heat. Add in chicken and sear until cooked through and beginning to brown on all sides - 8-10 minutes. Remove from skillet and set aside.
Halloumi
- Carefully wipe out the dutch oven, bring heat back up to medium and pour in another tbsp of olive oil. Add in sliced halloumi and sear for 2-3 minutes or until it begins to take on color. Flip and sear for an additional 1/2 minute.
Pita Assembly
- To assemble, warm pitas (optional) and spread a couple of spoon-fulls of yogurt sauce on top of them. Layer with seasoned lettuce, cucumber, tomatoes, radish, chicken, halloumi, onion, parsley and more yogurt sauce.
- Serve pitas with additional lemon wedges.
