It’s reveal day for the monthly Muslim Food Blogger Challenge! This month’s challenge was to try a fellow Muslimah blogger’s recipe. To be very honest, this was hard for me. I follow a large number of amazing and creative Muslimah bloggers, and I had the hardest time narrowing them all down to one. Whose recipe do I share, or whose do I exclude? Do I share a recipe that I make often, or do I share something that was made for a special occasion?
The truth is that the Muslimah blogging community is a large community, and it is ever growing. Our community spans across the globe, and is full of wonderful, creative, and supportive women. We are a patchwork quilt, made up of different colors and fabrics and various textures and grains. I have leaned on this wonderful community for support, and they have not only supported me, but have lifted me up. Each of you hold a special place in heart, and I pray that The Almighty raises you in His ranks.
Today I am sharing a recipe from This Muslim Girl Bakes. It is a chicken pita with spicy garlic sauce. I’ve made this multiple times, and each time it is a hit. The first time I made it, I made homemade pitas (!!!) to serve with them, and omg, so so good! The times I’ve made it after, I just used store-bought pita due to time constraints. If you have the means and time to do so, I would highly recommend making you own pita bread. It’s so easy, and tastes infinite times better than store bought.
Back to recipe- the marinade on the chicken is amazing! Obviously the longer you allow it to marinate, the better, but if you’re pressed for time it tastes good even with a 20 minute stand. I must add that the spicy garlic sauce is phenomenal! It’s so good in these pitas, and I imagine it would be amazing used as a burger sauce as well!
As always, I look forward to these challenges each month. I’m excited to see what everyone is sharing for this month’s challenge, and if you also would like to take a look, just click on the button below:
Chicken Pitas With Spicy Garlic Sauce
Yield: 4 – 6 Servings
- 1 ½ – 2 pounds boneless chicken breasts, butterflied
- 6 cloves garlic, peeled and minced
- 1 lemon, juiced
- ¼ cup yogurt
- ¼ cup olive oil
- 1 teaspoon allspice
- 1 teaspoon dried oregano
- 1 teaspoon cumin powder
- 1 teaspoon salt
- ¾ teaspoon paprika
- ½ teaspoon ground black pepper
- ½ teaspoon coriander powder
- ½ teaspoon ground cinnamon
For Spicy Garlic Sauce:
- 1 lemon, juiced
- 1 cup mayonnaise
- ½ cup yogurt
- 2 tablespoons sriracha sauce or chili garlic paste (sambal oelek)
- ½ teaspoon garlic powder
- Salt, to taste
- Ground black pepper, to taste
- Pocket pita bread, lightly toasted, as needed
- Tomatoes, sliced, as needed
- Lettuce, shredded, as needed
In a large bowl, whisk together all ingredients except chicken, until smooth. Add chicken and mix well. Cover and allow the chicken to marinate for at least 30 minutes (up to overnight; if marinating longer than a few hours, refrigerate marinated chicken.).
Heat a large vessel over medium high heat. Add chicken and remaining marinade. Cover and cook until golden brown, about 10 minutes on each side. Once chicken is cooked through, increase heat and cook off as much of the marinade as possible without burning the mixture. Remove from heat and set aside.
Prepare Spicy Garlic Sauce:
In a medium bowl, whisk together all ingredients until smooth. Taste and adjust seasonings accordingly. Set aside.
Once the chicken is cool enough to handle, shred or slice into desired size pieces.
Place chicken, tomatoes, and lettuce inside the pita. Top generously with spicy garlic sauce.