Shawarma Pork Pitas

with Carrot Fries & Harissa Mayo

35 MIN

+$1.95/serving 4 Servings

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with Boneless Chicken Breast Pieces

From the Test Kitchen

In these flavorful pitas, you'll season pork chops with our dynamic shawarma spice blend (featuring turmeric, paprika, and more), then layer them alongside cooling yogurt and tender roasted red onion. It's all served with a hearty side of carrot fries and a smoky harissa mayo dipper.
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Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
4 Pocketless Pita
1 Red Onion
1½ Tbsps Red Harissa Paste
1 Romaine Lettuce Heart
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
¼ cup Mayonnaise
¾ lb Carrots
1 oz Pickled Peppadew Peppers
½ cup Plain Nonfat Greek Yogurt

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the onion; cut into 1/2-inch-thick wedges. Thinly slice the lettuce. Transfer to a bowl. Drizzle with olive oil; season with salt and pepper. Peel the carrots; halve crosswise, then quarter lengthwise. Roughly chop the peppers. In a separate bowl, combine the mayonnaise and harissa paste; season with salt and pepper.

2 Roast the carrots & onion

Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Add the onion wedges to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Stir to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

4 Warm the pitas

Meanwhile, if you prefer to use a microwave, wrap the pitas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed pitas to a work surface and carefully unwrap.

5 Finish & serve your dish

Spread the yogurt onto the warmed pitas. Top with the dressed lettuce, cooked chicken, chopped peppers, and as much of the roasted onion as you’d like. Serve the finished pitas with roasted carrots and harissa mayo on the side. Enjoy!