It’s nearly lunch time and I have a craving. I want a pita stuffed with flavourful meats, cheese, a good sauce and some fresh veggies wrapped in a soft, warm pita. This recipe will definitely deliver.
In a nonreactive bowl, whisk together the yogurt, chili powder, lime juice, cilantro, green chile, and oil. If you like you can reserve some of the marinade before adding the chicken, to use as an added sauce. On a non-porous cutting board slice the chicken into 1-inch cubes. Add the chicken to the marinade, turning to coat. Cover and marinate in the refrigerator for 2 hours. With a very sharp knife, slice the sausage into bite sized chunks (I recommend vertically down the center, then into approximately 1-inch cubes), and set aside.
Soak wooden skewers while the chicken is marinating.
Oil your grids, then preheat your grill to low.
In your wok topper or the cast iron skillet, heat the oil. Add the onion and garlic, cooking over the low heat for about 10 minutes or until softened. Add the tomatoes, chiles and cumin. Season to taste with the salt and pepper. Let it simmer gently for 15 minutes or until it has reduced and thickened.
While your sauce is simmering and getting thick, drain the chicken and reserve the marinade. Thread the chicken and sausage onto the wooden skewers. You can mix the two, or keep them separate until you’re ready to put them into the pita.
Turn one side of your grill up to medium-high.
Cook the chicken and sausage for 6 to 10 minutes, turning to cook evenly and brushing the chicken frequently with the marinade. (And the sausage if you like.)
Slit the pita with a sharp knife, if it has a pocket. Spread some reserved marinade, not the one that had the chicken in it, but the one that you put aside earlier, then sprinkle with cheese. Remove the meat from the skewers and put that on top of the cheese. Then top the meat and cheese with lettuce, tomatoes, green onions, sprinkle with lemon juice, followed by the simmered sauced.
If you have the pocket pita, carefully lay that on the grill to warm just a little more. If you have pocketless pitas, wrap everything up and secure with the wooden skewers that were holding the meat, or some toothpicks. Carefully lay those on the grill to warm.
This is so good. The combination of the chicken and pork with the chilies and sauce is very savoury. It is an enjoyable meal to share, or you can freeze the leftover meat with the sauce in individual packets and thaw them one at a time for a fast grilled meal on the go. Just remember to have pitas and veggies on hand.