Description
Delightful mini pita bites with chicken elevate simple ingredients into a mouthwatering Mediterranean-inspired appetizer. Crisp pita pockets filled with seasoned chicken, fresh herbs, and zesty sauce promise a flavor explosion you’ll crave at every gathering.
Ingredients
Scale
Protein:
- 1 kilogram (2.2 pounds) chicken
- 1 tablespoon ginger garlic paste
- 1 tablespoon crushed black pepper
- Salt to taste
- Juice of 1 lemon
Sauce:
- 250 milliliters (1 cup) mayonnaise
- 3 tablespoons sriracha sauce
- 4 tablespoons ketchup
Pita Dough and Salad:
- 380 milliliters (1.6 cups) warm water
- 1 teaspoon sugar
- 7 grams (0.25 ounces) yeast
- 4 cups (500 grams) flour
- 2 teaspoons salt
- 3 tablespoons oil
- Chopped red onion
- Chopped cucumber
Instructions
- Prepare the aromatic chicken marinade by blending ginger garlic paste, salt, black pepper, and lemon juice in a mixing container. Thoroughly coat chicken pieces and let them absorb flavors for 30 minutes at room temperature.
- Create the zesty Sriracha-mayo by whisking mayonnaise, Sriracha sauce, and ketchup until smooth and uniform. Reserve the sauce for later use.
- Activate the yeast by dissolving it with sugar in warm water. Allow the mixture to become foamy and bubbly for 5-10 minutes. Simultaneously, combine flour and salt in a separate mixing bowl.
- Gradually incorporate the yeast mixture and olive oil into the flour. Knead the dough, adding remaining warm water until achieving a soft, elastic consistency. Cover and let the dough rise in a warm environment until it doubles in volume, approximately 1 hour.
- Sauté the marinated chicken in a skillet over medium heat until completely cooked through and no pink remains. Allow the meat to cool slightly before chopping into small pieces.
- Preheat the oven to 200°C (390°F). Divide the risen dough into small, uniform portions and roll each into thin circles.
- Place chopped chicken in the center of each dough circle, carefully folding edges to create compact mini pita parcels.
- Arrange the mini pitas on a lined baking tray. Bake for 10-12 minutes until the exterior turns golden brown and crispy.
- Remove from oven and drizzle with prepared Sriracha-mayo before serving warm.
Notes
- Marinate chicken longer for deeper flavor infusion, ideally 2-4 hours or overnight in the refrigerator.
- Adjust Sriracha quantity based on spice preference, starting with less and gradually increasing for personalized heat level.
- Use a food thermometer to ensure chicken reaches 165°F (74°C) for safe consumption without overcooking.
- For gluten-free version, substitute wheat flour with almond or gluten-free blend, adding xanthan gum for better dough consistency.
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 40 mg