I am pescaterian and from time to time I like to switch to vegetarian or vegan for a bit, but my family is not. An this includes my gorgeous Russian Blue cat. I always try to cook dishes that an easily be both pescaterian (or vegetarian/vegan) and non-vegetarian alike. Today I made this delicious Caribbean style chicken pittas but I had mine without the meat. Instead I’ve added extra salad, mayonnaise and few drops of Tabasco sauce. These chicken pittas are very easy to make and perfect for any occasion. Lunch, dinner, snack or garden party – everyone will love them.
Caribbean Seasoning
I like using the Caribbean Everyday Seasoning. It gives that tropical kick to any dish. It has been specifically formulated to enhance the flavour of meals including meat, fish and vegetable dishes. As its name suggests, it’s a unique blend of herbs and spices that can be used everyday in all types of cuisines to help tropicalise your food. I usually use the seasoning to add a zing to soups and salads. As well as dressings, sauces and much, much more. I add it to most of my marinates and roasted vegetables. Be creative!
“A recipe has no soul. You, as the cook, must bring soul to the recipe.”
Thomas Keller
Caribbean Style Chicken Pittas
Ingredients
- 3 Chicken breasts
- 4 Pittas
Seasoning
- ½ Fresh chopped chilli
- 3 tbsp Coconut milk
- 2 tbsp Caribbean everyday seasoning (Dunn's River)
- 1 tbsp Mixed herbs (basil, oregano, thyme)
- 1 tbsp Salt
- 1 tbsp Black pepper
Salad
- 1 Lettuce
- 2 Tomatoes
- ½ Cucumber
- 1 Red onion
- 1 tsp Salt
- Drizzle of olive oil (extra virgin preferable but not optional)
Instructions
- Combine all seasoning in a large bowl.
- Slice the chicken breasts in half and place them into the bowl with the seasoning. Marinate for 1 hour.
- Remove the chicken from the marinade. Grill or cook in a grill pan over medium heat for 20 minutes until cooked through.
- While grilling the chicken, chop all the veggies and prepare the salad. Add the olive oil and the salt.
- Remove the chicken from the grill and slice into small pieces. Do not turn off the grill.
- Brush each side of the pittas with water and place under the hot grill for max 2 minutes per side.
- With a knife make a cut across the long side of each pitta so it looks like a "pocket". Add chicken, salad, mayonnaise (optional) and Tabasco sauce (optional) and serve.
- Bon Appetit!