Chicken Shawarma Pita with Green Bean and Tomato Salad
This pita is packed with Middle Eastern spices in a local pita with lemon tahini dressing. We paired it with a pretty green bean and tomato salad made creamy with local goat cheese.
Servings
Produce
Red Creole Onion
1/2 0.25 Whole
Roma Tomato
6 3 oz
Tarragon, Russian
.1 0.05 oz
Chives
.5 0.25 oz
Cherry Tomato
10 5 oz
Lemon
1 0.5 Whole
Green Beans
6 3 oz
Lettuce mix
1.5 0.75 oz
Protein & more
Pita buns
1 0.5 Package
Chevre
2 1 oz
Chicken Tenders
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Lemon Tahini Dressing
Tahini
1/4 0.125 cup
Lemon juice
2 1 tablespoon
Minced Garlic
1 0.5 Clove
Water
3 1.5 tablespoon
White sugar
1.5 0.75 tablespoon
Shawarma Marinade
Red wine vinegar
2 1 tablespoon
Olive oil
2 1 tablespoon
Minced Garlic
2 1 Clove
Cinnamon powder
1/2 0.25 teaspoon
Coriander powder
1 0.5 teaspoon
Turmeric, ground
1 1/2 0.75 tablespoon
Ground ginger
1/2 0.25 teaspoon
Smoked paprika
2 1 teaspoon
Cumin powder
2 1 tablespoon
Cayenne powder
1/8 0.065 teaspoon
Prep ahead (optional)
a. Leave lettuce mix whole or chop bite-sized. b. Slice cherry tomatoes in half. c. Remove ends from green beans & snap bite-sized or thinly slice. d. Thinly slice red onion. e. Slice tomatoes for garnish. f. Juice half of lemon. g. Mince chives & tarragon.
Instructions
1
Marinate chicken:
a. Chop chicken tenders into 1” pieces. Add to large plate. Smear on shawarma marinade and set aside to marinate.
2
Blanch green beans:
a. Fill medium bowl with ice water. Set aside.
b. In medium saucepan, add 3 cups water. Cover and bring to a boil.
c. Add green beans (remove ends and snap bite-sized or thinly slice) and blanch 1-2 minutes.
d. Drain and immediately immerse green beans in ice water. Drain and add back into empty medium bowl.
3
Assemble green bean salad:
a. To bowl with green beans, add cherry tomatoes (cut in half), red onion (thinly slice), and tarragon (mince leaves). Toss to combine.
b. Add juice from half the lemon into a small bowl. Add 2 tsp olive oil and ¼ tsp salt. Whisk vigorously. Pour over green bean salad and toss to coat.
4
Cook chicken:
a. In large sauté pan over medium-high heat, add 2 tsp olive oil.
b. Add chicken tenders and stir-fry until cooked through, about 8-10 minutes.
5
Serve:
a. Add chicken tenders to center of pita bread. Garnish with lettuce mix (leave whole), tomatoes (¼-½”-thick slices), and chives (mince). Drizzle with lemon tahini dressing.
b. Serve green bean salad alongside. Garnish with goat cheese.
Chef's notes
Serving options are plentiful with this meal — red onions can garnish the shawarma, tahini can be used on the side salad, goat cheese can be spread on the shawarma, and herbs can be added anywhere you see fit. Go play!
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX