Shawarma Pork Pitas with Carrot Fries & Harissa Mayo

Shawarma Pork Pitas

with Carrot Fries & Harissa Mayo

35 MIN
+$1.95/serving 4 Servings
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  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • 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.)
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    ingredients
    Shawarma Pork Pitas with Carrot Fries & Harissa Mayo
    Title
    • 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
    Prepare the ingredients
    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.

    Roast the carrots & onion
    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.

    Cook the chicken
    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.

    Warm the pitas
    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.

    Finish & serve your dish
    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!

    Tips from Home Chefs

    Prepare the ingredients
    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.

    Roast the carrots & onion
    Cook the chicken
    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.

    Warm the pitas
    Finish & serve your dish
    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!

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