A night out, a few pints and a little bit of hunger… What does a human being grab in a hurry? A greasy bite to eat! Pita is the snack par excellence to give the glasses of bread (beer) another blanket in the stomach! In the meantime, I’m already enjoying an evening of BBQ with friends at home. However, the necessary beers remain present. The next pita can’t be missed. With this simple dish you’ll have a delicious Pita roll of chicken thighs on the table in no time. Pita all vegetables? No, with apple and raisins (and a little bit of ruccola). I think your friends will come back soon for more beer and snacks…
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Little children grow fast… And that needs to be celebrated, of course. My eldest son turned 8. An ideal opportunity to have a party. According to annual tradition, we invite the family. Normally for the cake but actually we find it much more fun to make it a pleasant evening with a snack and drink. Some nice BBQ snacks could not be missed. Moreover, the ideal opportunity to put the Traeger Pellet BBQ to a real test. On the menu a variation between favorites of our son and experriments of daddy. This made it a challenging menu with different methods and temperatures to work on.
Next to this grilled chicken thigh pita, I made the fruity ribs, nachos, pizza and grilled pickled carrots. In the end everything went very smoothly and the Pellet BBQ has now really gained my conviction. What had to be smoky it was, what had to be crispy as well… Sounds like promo talk but believe me it isn’t. I chose to test the Traeger thoroughly before entering into a partnership. Anyway,…. back to the chicken thigh Pita because that’s probably what you’re here for. This simple dish can also be made over a campfire. But while you’re at it, the comfort’s all right.
For the pita/shoarma spices I got the inspiration from the blog “lekker en simpel”. I added some salt and cane sugar to this shoarma spice mix as a base for some extra depth. Then you rub the chicken thighs thoroughly and grill them to the core temperature of 72 ° C. The juicy tender chicken thighs then go in fine strips between the pita rolls. With some homemade curry mayonnaise, sour apple strips, raisins and ruccola you will have a delicious chicken thigh pita in no time. If you don’t like the combination with apple and raisins I can also recommend roasted peppers with ruccola. That’s how we served them at the party itself. The 2nd version we made the day after when we had friends visiting and is just a little bit more my preference.
Does this chicken thigh pita look like a fun late night snack from the BBQ? Or do you have other nice alternatives? Be sure to share them on the social media page! Beer and bites are always nice recipes to experiment with. A tasty IPA will do well with dishes like this one, but even with a regular beer you won’t complain. Have a great time and enjoy your meal!
Chicken thigh pita with curry mayonnaise
Ingredients
- 8 pita buns
- 8 chicken thighs
- 1 sour apple
- ruccola
- raisins to taste
For the pita spices
- 5 tsp cumin
- 4 tsp paprika powder
- 2 tsp coriander
- 2 tsp salt or to taste
- 2 tsp cane sugar or to taste
- 1 tsp cinnamon
- 1 tsp onion powder
- 1 piece of star anise ground into powder
- 1 tsp garlic
- 1 tsp curry
- 1/4 tsp chili or more to taste
For the curry mayonnaise
- 1 egg
- 1 tbsp apple cider vinegar
- 300 ml oil
- 1/2 tbsp curry madras powder
- 1 tsp ketjap manis
- pinch of salt
- lime juice to taste
Instructions
For the currymayonnaise
- Put all the ingredients together in a measuring cup. Place the emulsifier head on your hand blender and place it on the bottom of the measuring cup. Let it run at full speed. As soon as you see a firm binding, gently go up and occasionally make a downward movement until your mayonnaise is completely bound.
For the chicken thigh pita
- Mix the spices for the pita spice blend. Break up any lumps by hand and rub the chicken thighs thoroughly with the spice mixture. Put aside in the fridge until you need it.
- Heat your BBQ (for this recipe I used my Traeger Ironwood) for a high temperature session (around 200°C) and burn the sweet pepper black. Then let it cool down and remove the burnt black skin.
- Grill the chicken thighs seasoned with pita herbs to a core temperature of 72°C.
Composing the pita
- Fry the pita buns in the BBQ for a few minutes and cut through. Spread some of the curry mayonnaise on each side and fill with a layer of ruccola.
- Cut the grilled chicken thighs into fine strips and place these on the ruccola. Add the the sour apple slices and raisins.