#For the Pita Assembly:

[chaskka]

Chicken Tikka Pita

Ingredients:

For the Chicken Tikka:

500g (1 lb) Boneless, Skinless Chicken Breast or Thighs, cut into bite-sized pieces

1 cup Plain Greek Yogurt

2 tbsp Lemon Juice

3 cloves Garlic, minced

1 tbsp Ginger, minced

1 tbsp Garam Masala

1 tbsp Ground Coriander

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Paprika

1/2 tsp Cayenne Pepper (adjust to taste)

1 tsp Salt

2 tbsp Olive Oil

For the Pita Assembly:

4-6 Pita Breads

1 cup Cucumber, thinly sliced or diced

1 cup Red Onion, thinly sliced

1 cup Cherry Tomatoes, halved

1 cup Lettuce or Arugula

1/2 cup Fresh Cilantro or Mint Leaves, chopped

1/2 cup Hummus or Tzatziki Sauce

[amagurith]

speaking of food i just had for dinner a big pita with spicy garlic chicken thigh meat with extra spicy garlic sauce and i think i met god for a brief second while i was eating it

[quicksilversquared]

I am SO CLOSE to actually finishing the things on my to-do list that I said that I would get done today and I only have like half an hour left of recorded lecture to watch. And then I can stop feeling bad about not doing that.

.....but my brain is just going no no no

[foodshowxyz]

Cheesy Beef and Mushroom Pita Pockets with Tzatziki Sauce 🥙🍄🧀

Full recipe ⬇️⬇️⬇️

For the Filling:

• 1 lb ground beef 🥩

• 2 cups mushrooms, finely chopped (such as cremini or button) 🍄

• 1 onion, finely chopped 🧅

• 2 garlic cloves, minced 🧄

• 1 tsp dried oregano 🌿

• 1 tsp ground cumin 🌿

• Salt and pepper to taste 🧂

• 1 cup shredded mozzarella cheese 🧀

• 1/2 cup crumbled feta cheese 🧀

• 2 tbsp olive oil 🫒

For the Tzatziki Sauce:

• 1 cup Greek yogurt 🥛

• 1 cucumber, grated and excess water squeezed out 🥒

• 2 garlic cloves, minced 🧄

• 1 tbsp lemon juice 🍋

• 1 tbsp olive oil 🫒

• 1 tbsp chopped fresh dill 🌿

• Salt and pepper to taste 🧂

For Assembly:

• 4-6 whole wheat pita pockets 🥙

• Fresh lettuce, chopped 🥬

• Cherry tomatoes, halved 🍅

• Red onion, thinly sliced 🧅

Instructions:

1. Prepare the Filling:

• Heat olive oil in a large skillet over medium heat.

• Add chopped onion and garlic, sauté until translucent.

• Add ground beef and cook until browned. Drain excess fat.

• Add mushrooms and cook until they release their moisture and become tender.

• Season with oregano, cumin, salt, and pepper. Remove from heat and let cool slightly.

• Stir in shredded mozzarella and crumbled feta cheese until well combined.

2. Prepare the Tzatziki Sauce:

• In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and chopped dill.

• Mix well and season with salt and pepper to taste. Refrigerate until ready to use.

3. Assemble the Pita Pockets:

• Warm the pita pockets slightly in the oven or microwave for easier opening.

• Carefully cut the tops off the pita pockets to create an opening.

• Fill each pita pocket with a generous amount of the beef and mushroom filling.

• Add fresh lettuce, cherry tomatoes, and red onion slices.

4. Serve:

• Drizzle the tzatziki sauce over the filled pita pockets or serve it on the side for dipping.

• Serve immediately and enjoy!

[forkfulofflavor]

Savory Beef Kabobs These savory beef kabobs are bursting with flavor and perfect for any outdoor cookout! Tender beef chunks are marinated to perfection and skewered with vibrant vegetables for a colorful dish that will impress your guests or family. Ingredients 1 1/2 lbs sirloin or ribeye steak, cut into 1-inch cubes 1 red bell pepper, cut into chunks 1 green bell pepper, cut into chunks 1 red onion, cut into chunks 1 zucchini, sliced optional Skewers if using wooden skewers, soak in water for 30 minutes Marinade 1/4 cup olive oil 1/4 cup soy sauce 2 tbsp Worcestershire sauce 2 tbsp lemon juice 3 cloves garlic, minced 1 tbsp brown sugar or honey 1 tsp dried oregano 1/2 tsp black pepper Instructions Prepare the Marinade: In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, lemon juice, garlic, brown sugar or honey, oregano, and black pepper. Marinate the Beef: Place beef cubes in a large resealable bag or shallow dish. Pour the marinade over the beef, ensuring each piece is well-coated. Marinate in the refrigerator for at least 1 hour, or up to 8 hours for maximum flavor. Assemble the Kabobs: Preheat grill to medium-high heat. Thread the marinated beef, bell peppers, onion, and zucchini if using onto skewers, alternating between meat and veggies. Grill the Kabobs: Place kabobs on the preheated grill and cook for 8-10 minutes, turning occasionally, until the beef reaches desired doneness about 4 minutes per side for medium-rare. Serve: Serve the kabobs hot with rice, pita, or a side salad. Helpful Tips Vegetable Options: Mushrooms, cherry tomatoes, and squash work well as additional veggies for kabobs. Rest the Beef: Allow the beef to rest for a few minutes before serving to retain juices. Oven Option: If grilling isn't available, bake the kabobs in the oven at 400F (200C) for 12-15 minutes.

[slavicafire]

Dedicated breakfast food hater and normally dead until 10am so I usually cook this the night before and assemble in the morning. This is really easy to make a bigger batch and tastes really good reheated or cold.

Chicken or tofu cut into small cubes, gyros or greek seasoning, onion together in a pan with a little oil til its cooked/onions have browned throw in handfuls of either spinach or kale, let it wilt, chili flakes and then throw the whole thing in a pita with some yogurt and feta. Depending on what I have I also add chilis or peppers to the onion.

I really need to restock my tofu

[nycfoodieblog]

Greek Chicken Gyros😍😋

Ingredients:

For the chicken marinade:

1 pound chicken thighs, boneless and skinless

2 tablespoons olive oil

Juice of 1 lemon

3 cloves garlic, minced

2 teaspoons dried oregano

Salt and pepper to taste

For the Tzatziki sauce:

1 cup Greek yogurt

1 cucumber, grated and drained

2 cloves garlic, minced

1 tablespoon lemon juice

1 tablespoon fresh dill, chopped

Salt and pepper to taste

For serving:

4 pita breads

1 tomato, sliced

1 red onion, thinly sliced

Fresh lettuce

Directions:

Marinate the chicken:

In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add chicken thighs and make sure they are well coated with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.

Prepare the Tzatziki sauce:

In another bowl, mix Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper. Cover and refrigerate to let flavors meld.

Cook the chicken:

Heat a grill or skillet over medium-high heat. Remove chicken from the marinade and cook for about 6-7 minutes on each side or until fully cooked and slightly charred. Remove from heat and let rest for a few minutes before slicing thinly.

Assemble the gyros:

Warm the pita breads on the grill or in a dry skillet. Place slices of cooked chicken on each pita, followed by slices of tomato, red onion, and a handful of lettuce.

Top each gyro with a generous dollop of tzatziki sauce.

Serve:

Fold the pitas over the fillings or roll them up. Serve immediately while warm.

Prep Time: 20 minutes (plus marinating time) | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 480 kcal per serving | Servings: 4

[wingdingle]

my "country girls make do" take on a gyro since roommate brought home gyro meat

ingredients

i subbed sweet mayo based condiment for hummus

wheat tortilla for pita bread

spring mix for lettuce

mozzarella cheese stick torn up for crumbled feta

fresh cilantro cus i have it on the kitchen windowsill rn

onions

sour cream

step 1

microwave the meat

step 2

assemble the tortilla

step 3

pin it together with 2 toothpicks

step 4

microwave it for 1 minute

step 5

swaddle it like a baby and eat it its soo good

[starmusic]

Here is a general recipe for a shawarma:

Ingredients:

- Meat: Shawarma is typically made with lamb, chicken, or beef. The meat is marinated in a blend of spices, such as cumin, coriander, turmeric, paprika, and garlic.

- Vegetables: Common vegetables include lettuce, tomatoes, onions, pickles, and cucumbers.

- Sauce: Shawarma is often served with a tahini-based sauce or a garlic sauce.

- Wrap: The meat and vegetables are wrapped in a flatbread, such as pita bread or lavash.

Instructions:

1. Marinate the meat: Marinate the meat in a blend of spices for at least 2 hours, or overnight.

2. Cook the meat: Cook the meat on a rotisserie, or in a pan until it is cooked through.

3. Assemble the shawarma: Spread a thin layer of sauce on the flatbread. Add the meat, vegetables, and any other toppings you like.

4. Wrap the shawarma: Fold the flatbread over the filling, and wrap it tightly.

Description:

Shawarma is a Middle Eastern dish that is popular around the world. It is a delicious and satisfying meal that is perfect for lunch or dinner. The meat is juicy and flavorful, and the vegetables add freshness and crunch. The sauce adds a touch of tanginess and richness.

Here is a description of the shawarma in the image:

The shawarma in the image appears to be made with beef, lettuce, and a yellow sauce. The wrap is folded in half, and the filling is visible. The meat is cooked and shredded, and the lettuce is fresh and crisp. The yellow sauce adds a touch of color and flavor to the shawarma.

PERFORMANCE TASK IN TLE 6 honesty

Zia Candice F. Lomibao

@therealagravante

[pureveggieplanets]

Recipe: Vegetarian Kofta Pitas with Plant-Based Meat and Yogurt-Tahini Sauce

Ingredients:

- 1 package of plant-based ground meat

- 1/2 cup breadcrumbs

- 1 small onion, finely diced

- 2 cloves of garlic, minced

- 1 tsp cumin

- 1 tsp coriander

- 1/2 tsp cinnamon

- Salt and pepper to taste

- 1/4 cup fresh parsley, chopped

- 1/4 cup fresh mint, chopped

- Pita bread

- Lettuce, tomatoes, cucumbers (for garnish)

For Yogurt-Tahini Sauce:

- 1/2 cup Greek yogurt

- 2 tbsp tahini

- 1 tbsp lemon juice

- 1 clove of garlic, minced

- Salt and pepper to taste

Nutrition per serving:

- Calories: 350

- Protein: 20g

- Carbohydrates: 30g

- Fat: 15g

- Fiber: 5g

Preparation time: 30 minutes

Instructions:

1. In a large mixing bowl, combine plant-based ground meat, breadcrumbs, onion, garlic, cumin, coriander, cinnamon, salt, pepper, parsley, and mint. Mix well until all ingredients are evenly distributed.

2. Shape the mixture into small balls and flatten them slightly to form koftas.

3. Heat a non-stick skillet over medium heat and cook the koftas for 5-7 minutes on each side, or until they are browned and cooked through.

4. While the koftas are cooking, prepare the yogurt-tahini sauce by mixing Greek yogurt, tahini, lemon juice, garlic, salt, and pepper in a small bowl. Adjust seasoning to taste.

5. Warm the pita bread in the oven or on a skillet.

6. To assemble the pitas, spread a dollop of yogurt-tahini sauce on each pita bread, add lettuce, tomatoes, cucumbers, and top with the plant-based koftas.

7. Serve the vegetarian kofta pitas with extra yogurt-tahini sauce on the side for dipping.

Enjoy your delicious and nutritious Vegetarian Kofta Pitas with Plant-Based Meat and Yogurt-Tahini Sauce!

[clatterbane]

Tonight's plan: some basic very American style lasagna! Full of cheesy goodness, and assembled in advance last night.

I had been wanting some for a while, and actually included cheeses and stuff for a nice batch in the last grocery order. But, I finally got around to making a big batch (by recent two-person standards) of meaty pasta sauce yesterday.

We had that with spaghetti for supper, then I did get my ass in gear to use the rest for lasagna. Supplemented with some jarred stuff mixed in, but hey. It's all good.

A couple of foil pans in the freezer (around 1L each?), off my little night shift production line. They're still laid out flat on a cutting board for freezing, but need to be shuffled around to a better temporary home in there.

These are actually made with a mix of ricotta and small curd cottage cheese, because I got an urge for closer to what I grew up with at home. But, access to ricotta is of course much easier these days, and combining the two makes for a great texture balance.

The bigger pan for tonight also got a layer of sliced zucchini worked in, because we had half a big one that needed to be used. Mr. C doesn't much like squash, but he doesn't really object when it's worked into something like this.

One great tentative tip for dealing with the no-boil noodles, btw:

The gluten free varieties I have tried behave particularly unpredictably when used dry as directed, and you never know how they're going to absorb liquid. Either you're left with weird-textured gummy half-cooked noodles glumping around in an overly soupy mess, or ditto but after slurping up all the liquid available. It's not good, and I honestly just thought all the ones I was finding in stores were shit.

But, I am stubborn. In past, I have tried the hot water soak approach to rehydrate the things before cooking, but that is a gigantic PITA. They WILL weld themselves together in a heartbeat if they touch at all. Enter big awkward baking sheets, and pieces of aluminum foil to separate the well spaced-out single layers. Much better (read: pretty normal for fresh or preboiled noodles!) results when cooked. Using them rehydrated, you can also easily cut the noodles up to piece into your pan better. ✂️

But, fuck that noise. At least before cooking, soaking them for a longer time in room temperature water like rice noodles this time did, indeed, seem to get about the same flexible results. With the benefit of just being able to throw them all together in a pot of water without sticking. We'll see after these are cooked! But, AFAICT the trick is to get the dry pasta rehydrated.

I thought I could fit another layer in all of those pans, and even counted out the necessary number of noodles to fit! But, these things do tend to grow out of control, and those are not the deepest pans. I got fed up and just shoved them in the fridge last night. (Actually layered with plastic wrap this time, because I did not trust them not to glue themselves together while sitting.)

So, I guess we have some surplus soaked noodles to use up somehow within the next few days! Either that, or I can concoct another freezer delight with different ingredients. There were more than enough noodles left for that size foil pan, but I actually judged about right on the amount of other lasagna ingredients needed for what's already made.

[southeastasianists]

Thai reformist Pita Limjaroenrat's bid to be nominated prime minister has ended, prompting outrage from his supporters after he won May's election.

The 42-year-old was first dramatically suspended from parliament by the constitutional court, forcing him to leave the debating chamber.

Lawmakers then agreed to block a second vote on whether he should be PM.

The Move Forward party leader had swept to victory in the general election as voters rejected years of military rule.

But to seal his victory, he needed the approval of parliament - which he failed to secure last week, plunging the country into political limbo.

The constitutional court must now decide whether he should be disqualified from parliament for owning shares in a long-defunct media company.

"I would like to say goodbye until we meet again," Mr Pita said, raising his fist as he left the floor of the assembly to cheers from party allies.

Mr Pita, a Harvard graduate and former tech executive, won on the promise of major reforms, including a pledge to amend lese-majeste, Thailand's strict royal defamation laws, pitting him against the unelected senate and other conservatives who say he poses a threat to the monarchy.

Outside parliament, Move Forward supporters wondered what the point of the election had been.

"Why ask people to go to the polls? Why don't you just pick someone from your families to be the prime minister?" asked one man, AFP news agency reported.

"Pita is not wrong at all. He did everything right," a woman said.

Before he was forced to leave parliament, Mr Pita had said he would stop working as an MP until the court made its decision.

"I think Thailand has changed and will never be the same since 14 May," he said, referring to the date of his election victory.

"The people have won halfway, there's another half to go."

Uphill battle

Mr Pita needed the votes of more than half of the 749 members in parliament's two chambers to become prime minister.

Last week, he secured only 324 votes, 51 short of the required 375. He had a clear majority from elected MPs in the lower house, but not from the upper house.

He always faced an uphill battle, as there was little evidence that the 249 upper house senators would support him. They were all installed by the military leaders of a 2006 coup as a brake on any democratic outcome that the military and royalists were uncomfortable with.

Move Forward is popular among young Thai voters who wanted to end nearly a decade of conservative military rule.

Art Chaturongkul, a 39-year-old living in Bangkok, said he and fellow supporters are deeply concerned as they see Mr Pita as representing their voices in the parliament.

"I'm filled with mixed emotions. Utter rage, frustration, and disappointment. It feels like a setback to the democratic process," he had earlier told the BBC.

Move Forward has formed a coalition government with seven other parties, including Pheu Thai, the second most popular party in the May election.

Many young voters switched to voting for Move Forward because Pheu Thai had been unwilling to rule out doing deals with the military.

Pro-establishment campaigners have sought to block Mr Pita from taking the reins of power after the shock election results in May.

Two cases have been filed against him in the conservative-leaning Constitutional Court. Alongside the one for which he was suspended, the other complaint claims Move Forward's proposal to amend lese-majeste laws - which have seen hundreds of critics of the monarchy jailed - amounts to an attempt to an overthrow Thailand's entire political order.

There is a precedent for what is happening now. In the 2019 elections, Future Forward - the predecessor to Move Forward - was dissolved by the Constitutional Court after it was found to have violated electoral rules.

Since 2008, it has also dismissed three PMs aligned with former premier Thaksin Shinawatra, who was toppled by a 2006 coup.

Ironically his party, Pheu Thai - which has been on the receiving end of nearly all of the Constitutional Court's rulings - is now poised to benefit from this latest ruling against its coalition partner.

There is no love lost between Pheu Thai and Move Forward, particularly as the former has taken the latter's mantle as a champion of democracy.

But despite winning the election, Mr Pita may have to accept not only giving up the top job, but having no place at all in the new government.

[env0]

I should have done a different backdrop the countetop granite looks like shit.

But i did make leftover gyros tonight

Using an old Asian salad. Some leftover pitas. Leftover French friends and some gyro meat.

Baked everything except the salad and tzaziki.

Then assembled.

Meat could have gone a bit longer. But was good!!

Not best on plating, but my Forte is messy good food. For belly not eyes.

[gibsonwitch]

today i

assembled and packaged 2 dozen macarons

did laundry start to finish - put away clean n dries, washed dirties, hung wets

made a fun snack for me n wife (fried mini pitas w boursin)

made dinner (curried chicken salad) for today and tomorrow

sliced up some cheese for wifesnax

fixed up my resume

am i tired? yes. am i SATISFIED? very yes!

[forkfulofflavor]

CAVA Honey Harissa Chicken Bowls Ingredients: Honey Harissa Chicken Thighs: 1 1/2 lbs boneless skinless chicken thighs 4 Tablespoons olive oil, divided 2 Tablespoons Harissa paste (adjust to your spice preference) 1 Tablespoon honey Juice from 1/2 a lemon 2 cloves garlic, minced 1 teaspoon kosher salt 1/4 teaspoon black pepper Hot Harissa Vinaigrette: 1/4 cup extra virgin olive oil 2 Tablespoons Harissa paste (adjust spice level to taste) 2 Tablespoons lemon juice (1/2 lemon) 1/2 teaspoon onion powder 2 garlic cloves, minced (or 1/2 teaspoon garlic powder) 1 teaspoon kosher salt Bowl and Toppings: 2 cups cooked Basmati rice (from 1 cup uncooked) Mixed salad greens + olive oil to taste 1 ripe avocado, sliced Pickled red onions to taste (homemade or store-bought) Crumbled feta or Crazy feta, to taste Marinated cucumbers and tomatoes (store-bought or homemade) Hummus to taste Pita chips, pita bread, or naan for serving Directions: Marinate the chicken: In a medium bowl or large plastic bag, toss the chicken thighs with 2 Tablespoons olive oil, Harissa paste, honey, lemon juice, garlic, salt, and pepper. Cover and marinate in the refrigerator for at least 30 minutes or overnight for best results. Prep the toppings: While the chicken is marinating, cook the rice according to package directions and prepare your desired toppings. Toss the salad greens with a drizzle of olive oil and set aside. Make the vinaigrette: In a medium jar, combine all vinaigrette ingredients—olive oil, Harissa paste, lemon juice, onion powder, garlic, and salt. Whisk well or close the lid and shake to combine. Store in the refrigerator until ready to use. Cook the chicken: Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken thighs, smooth side down, and sear without moving for 5-6 minutes until golden brown. Flip and cook for another 4-5 minutes, until the internal temperature reaches 165°F. Transfer to a cutting board and let rest. Assemble the bowls: Slice the cooked chicken into bite-sized pieces. In serving bowls, add a base of salad greens and rice. Top with the sliced chicken, avocado, pickled red onions, crumbled feta, marinated cucumbers and tomatoes, and a dollop of hummus. Drizzle with the Hot Harissa Vinaigrette and serve with pita chips, pita bread, or naan. Prep Time: 20 minutes (plus marinating time) | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 500 kcal per serving | Servings: 4 servings These CAVA-inspired Honey Harissa Chicken Bowls bring together the perfect blend of Mediterranean flavors. Tender chicken thighs are marinated in a sweet and spicy honey Harissa sauce, then seared to golden perfection. Fresh toppings like creamy avocado, pickled red onions, marinated cucumbers, and tomatoes, combined with crumbled feta, add layers of texture and taste to each bowl. With a base of fluffy Basmati rice and mixed greens, these bowls are finished with a spicy Hot Harissa Vinaigrette, offering just the right amount of heat. Serve with warm pita bread or crunchy pita chips for a complete and satisfying meal. Whether you’re meal prepping or serving them fresh, these bowls are sure to impress with their vibrant flavors and easy preparation.

[francisfoodblog]

Chickpea and Kale Ricotta Bowl

For years, cooking has been a source of joy for me - something that I look forward to, regardless of anything else. The balance of flavors, textures, colors, and smells has always been something that has stricken passion inside of my heart and stomach alike, a passion I would never want to fade. Through the continuous nature of life, my love for cooking did not disappear - but it was allowed to slip to the wayside. Making meals went from creating something exciting and fun to yet another source of stress, the version of me that always wanted to eat at home becoming someone who was eager to order out instead. Today, and in the coming days, I've decided to make a change. That desire to produce recipes that are purely my own has returned - and, one step at a time, I'm determined to reinvigorate the person I used to be. This recipe is the beginning. A mixture of smooth ricotta, perfectly cooked kale, and crispy chickpeas topped with the bright zest of a lemon and the pure umami of grated Parmesan, I couldn't think of a better place to start. Besides - I'll eat anything that can be scooped onto slices of fresh bread. Chickpea and Kale Ricotta Bowl: serves 2

Crispy Chickpeas: -1 cup of cooked chickpeas, drained -1 teaspoon of cumin -2 tablespoons of cornstarch -salt and pepper to taste -flavorless oil such as vegetable or avocado for frying Sauteed Kale: -2 cups of raw kale washed, dried, and chopped into bite-sized pieces -2 cloves of garlic -hot pepper flakes and salt to taste -1 tablespoon of olive oil for sauteing Whipped Ricotta -1/2 cup of ricotta -one handful of fresh cilantro -salt and pepper to taste Top with: -lemon zest -parmesan cheese Serve with (optional): -fresh bread, naan, pita, or crackers Start by placing ricotta, cilantro, salt, and pepper in a blender or food processor. Blend until the cilantro has been incorporated fully to the ricotta, and the cheese has become fluffy. Set aside. For sauteed kale, add olive oil to a pan over medium heat alongside garlic and hot pepper flakes. Once the garlic has become fragrant, add raw kale and salt to promote wilting. Stir and cook until kale is tender, about five minutes. For crispy chickpeas mix chickpeas, salt, pepper, and cumin in a bowl. Mix until the chickpeas are evenly coated, then add the cornstarch. Mix once more until all of the chickpeas are well coated by the cornstarch. Then, using a sieve, remove any excess cornstarch from chickpeas. Once done, add flavorless oil to a pan over medium heat until the oil is warm. Add coated chickpeas and cook until crispy and light brown, stirring occasionally to avoid burning, about 10 minutes - chickpeas may stick together at first, but with some stirring and patience will detach from one another as they become crispy and browned. To assemble, add half of the whipped ricotta mixture to a bowl, followed by half of the sauteed kale, and finally half of the crispy chickpeas. Top with microbladed lemon zest and parmesan cheese. Serve immediately with bread, or your favorite dip-scooper.