Za’atar-Spiced Chicken Pitas with Tzatziki & Pickled Peppers

Za’atar-Spiced Chicken Pitas

with Tzatziki & Pickled Peppers

20 MIN
+$1.45/serving 4 Servings
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  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Shrimp

    From the Test Kitchen

    The cooling flavor of cucumber stars two ways in this Mediterranean-style dish. It’s paired with creamy Greek yogurt in the tzatziki we use for our hearty spiced chicken pitas, and we’re also slicing fresh cucumber to toss with fluffy couscous for crisp, contrasting texture in our side.
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    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
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    ingredients
    Za’atar-Spiced Chicken Pitas with Tzatziki & Pickled Peppers
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 4 Pocketless Pitas
    • 1 cup Yellow Couscous
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 1 oz Pickled Peppadew Peppers
    • 2 Persian Cucumbers
    • 1½ oz Feta Cheese
    • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
    • 2 Tbsps Sliced Roasted Almonds
    • 1 tsp Whole Dried Oregano
    • 1 tsp Preserved Lemon Purée
    • 1 Sweet Or Yellow Onion
    time-saving
    tips & techniques
    Cook the shrimp & onion
    1 Cook the shrimp & onion

    If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Halve, peel, and thinly slice the onion. Pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Add the sliced onion; season with salt, pepper, and the za’atar. Toss 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 shrimp and onion in an even layer. Cook, without stirring, 2 to 3 minutes, or until the onion is lightly browned and the shrimp are slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until the onion is softened and the shrimp are opaque and cooked through. Turn off the heat.

    Cook the couscous
    2 Cook the couscous

    In a medium pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Taste, then season with salt and pepper if desired.

    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, wash and dry the cucumbers; halve lengthwise, then thinly slice crosswise. Roughly chop the peppers.

    Warm the pitas
    4 Warm the pitas

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

    Finish the couscous & serve your dish
    5 Finish the couscous & serve your dish

    To the pot of cooked couscous, add the sliced cucumbers, almonds, lemon purée, oregano, cheese (crumbling before adding), and 2 tablespoons of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Fill the warmed pitas with the tzatziki, cooked shrimp and onion, and chopped peppers. Serve the finished pitas with the finished couscous. Enjoy!

    Tips from Home Chefs

    Cook the shrimp & onion
    1 Cook the shrimp & onion

    If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Halve, peel, and thinly slice the onion. Pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Add the sliced onion; season with salt, pepper, and the za’atar. Toss 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 shrimp and onion in an even layer. Cook, without stirring, 2 to 3 minutes, or until the onion is lightly browned and the shrimp are slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until the onion is softened and the shrimp are opaque and cooked through. Turn off the heat.

    2 Cook the couscous

    In a medium pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Taste, then season with salt and pepper if desired.

    Cook the couscous
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, wash and dry the cucumbers; halve lengthwise, then thinly slice crosswise. Roughly chop the peppers.

    4 Warm the pitas

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

    Warm the pitas
    Finish the couscous & serve your dish
    5 Finish the couscous & serve your dish

    To the pot of cooked couscous, add the sliced cucumbers, almonds, lemon purée, oregano, cheese (crumbling before adding), and 2 tablespoons of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Fill the warmed pitas with the tzatziki, cooked shrimp and onion, and chopped peppers. Serve the finished pitas with the finished couscous. Enjoy!

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