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Playing Grilled or Roasted Broccoli and Sliced Chicken Pitas with Tahini Sauce


For the Chicken and Marinade:
  • A splash of hot pepper juice from a jar of pickled banana pepper rings
  • 1/4 cup olive oil
  • 1 large cloves garlic, chopped
  • Zest of 1 lemon
  • 1 teaspoon chili flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon granulated onion
  • 2 tablespoons chopped thyme
  • 1 tablespoon sesame seeds
  • Salt and pepper
  • 4 pieces boneless, skinless chicken breasts, pounded thin
For the Broccoli:
  • 1 head broccoli, cut into long, thin spears
  • Olive oil, for drizzling
  • Salt and pepper
For the sauce and pita:
  • For the sauce and pita: 1/3 cup tahini
  • Splash of water, to thin
  • Juice of 1 lemon, divided
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, pasted
  • Salt, to taste
  • Grilled pocket-less pitas or other flat breads
  • Chopped tomatoes and onions
  • Banana pepper rings


Serves: 4 servings


Combine the pickled pepper juice with olive oil, garlic, lemon zest, chili flakes, cumin, coriander, onion, thyme, sesame seeds, salt and pepper. Turn chicken in marinade and let stand 15-20 minutes while you preheat grill, griddle pan or outdoor grill to medium-high heat.
Dress broccoli with olive oil, salt and pepper and roast in a 450°F oven or grill on outdoor grill until stalks are tender-crisp and florets are crispy at edges.
Grill chicken about 8 minutes or until cooked through, thinly slice and douse with lemon juice.
In a small bowl, combine the tahini with water, lemon juice, garlic, cumin and salt, and adjust seasoning to taste.
Char the breads in a hot skillet or on a clean grill or griddle.  Fill pitas with broccoli, sliced chicken, tahini, tomatoes, onions and hot peppers.