Flavours of the Middle East meet the grill tonight. Smoky and spicy harissa and yogurt make a perfect marinade for succulent chicken thighs.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 400°F over medium heat. Stir together yogurt and harissa in a small bowl. Season with salt and pepper. Cut cucumber into 1/2-inch pieces. Halve grape tomatoes. Roughly chop parsley. Peel, then mince or grate garlic.
Stir together garlic, half the parsley and 1 tbsp oil (dbl for 4ppl) in another small bowl. Season with salt and pepper. Brush garlic oil onto both sides of pitas. Set aside.
Pat chicken dry with paper towels. Season with salt and pepper. Add half the harissa-yogurt mixture and the chicken to a medium bowl and toss to combine. Set remaining harissa-yogurt aside for serving. Add chicken to grill, close lid and grill until cooked through, 6-8 min per side.**
When chicken is almost done, add pitas to other side of grill and grill until heated through and grill marks form, 1-2 min per side. (NOTE: Keep an eye on pitas to that they don't burn!)
Whisk together vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4ppl). Add spring mix, tomatoes and cucumber. Toss to combine. Season with salt and pepper.
Thinly slice chicken. Divide warm pitas between plates, then spread reserved harissa-yogurt sauce over pitas. Top with chicken and some chopped salad. Sprinkle with remaining parsley. Serve with remaining salad on the side.