Spicy Pita with Harissa Paste
Harissa paste is a spicy chili paste originating from North Africa that has become popular worldwide in recent years. Its intense flavor is perfect for grilled meats, especially chicken, which we now fill into pita bread with fresh vegetables and cooling yogurt sauce. The contrast between harissa and yogurt makes this dish special: with one bite, you get the spice, the juicy vegetables, and the soft, creamy dressing at the same time. This pita is a perfect choice for lovers of spicy flavors, whether served as an everyday dinner or at a gathering with friends. Tip: Try it in a vegan version with grilled tofu or eggplant!
Ingredients for this recipe
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Preparation Steps
1
Cut the chicken breast into strips and mix with harissa paste, olive oil, crushed garlic, and lemon juice. Marinate for at least 20 minutes. Tip: Harissa has an intense, spicy flavor, so use less if you prefer it milder.
2
In a hot skillet, cook the chicken strips for 6-8 minutes, until nicely golden brown. Tip: Don't overcrowd the pan, or the meat will steam instead of sear.
3
Warm the pita breads in a dry skillet or oven. Tip: Lightly dampen them with water before warming for extra softness.
4
Thinly slice the tomatoes, cucumber, and red onion. Tip: Soak the red onion in cold water for a short time to reduce its pungency.
5
Fill the pitas with the cooked chicken, fresh vegetables, yogurt sauce, and sprinkle with finely chopped parsley. Tip: The yogurt sauce perfectly balances the spiciness of the harissa.
