Grilled Chicken and Hummus in Pita (Pargiyot)

Prep Time3 hrs 15 minsCook Time20 minsDifficultyBeginnerYields4 ServingsCategoryDinner

“Pargiyot” also known as spatchcock chicken, comes from Hebrew, and it is a culinary technique rather than a specific dish. This method of preparing chicken allows for even and faster cooking time plus its’ cooking versatility: grill, roast or pan-sear.

This chicken and hummus on pita recipe is a delicious and traditional dish in the Middle East and packed with the health benefits of the Mediterranean Meal Plan.

Enjoy the health benefits of heart healthy fats, high fiber and protein.

Spice Mix

1 tbsp Black peppercorns or ¼ to ½ teaspoon ground black pepper

1 tbsp Sweet paprika

¼ tbsp Kosher salt, optional

½ tsp Garlic powder

½ tsp Onion powder

½ tsp Coriander seeds

½ tsp Brown sugar

¼ tsp Cayenne pepper, optional

Chicken

0.88 lb Skinless boneless chicken thighs, cut into 1-inch chunks

1 tbsp Olive oil, optional

Serving

4 Pitas, whole wheat

4 tbsp Hummus

4 handful Portions of pickled cabbage, salad, or pickles to serve on the side

4 tbsp Tahini sauce

For the spice mix, put the peppercorns, paprika, salt, garlic powder, onion powder, coriander seeds, brown sugar, and cayenne pepper in a mortar. Then crush them using a pestle until a fine consistency is achieved (it doesn’t have to be perfect; some smaller lumps are okay). Alternatively, you can use a spice grinder.

For the chicken, lay the chicken out in a single layer and generously sprinkle 3 tablespoons or so of the spice mix over them. Use your fingers to massage the spices into the chicken. Alternatively, you can mix 3 tablespoons of spice mix with the olive oil, if using, and brush the mixture over the chicken pieces.

Using metal or pre-soaked wooden skewers, carefully skewer the marinated chicken pieces. At this stage, you can cover the skewers and store them in the fridge for a couple of hours for the flavors to develop further.

Place the skewers on a hot grill (or you can use a griddle). Keep turning them over every couple of minutes so that they cook evenly on all sides. The total cooking time should take 10 to 15 minutes. If you don’t have a grill, you can set your oven to broil and place the skewers on a baking sheet in the oven, turning after a few minutes, and checking to make sure they don’t burn. The chicken is cooked when its internal temperature is 165 degrees F.

For serving, brown the pita bread on the grill for 1 to 2 minutes, turning them over halfway.

Carefully remove the pita and spread about 1 tablespoon of hummus inside each one, then add a couple of tablespoons of the pickled cabbage. Use a fork to carefully push the pargiyot off the skewer and into the pita.

Drizzle the chicken with some tahini sauce and serve.

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories395

% Daily Value *
Total Fat 16g21%
Saturated Fat 3g15%
Trans Fat 13g
Cholesterol 94mg32%
Total Carbohydrate 37g14%
Dietary Fiber 5g18%
Total Sugars 1g
Protein 27g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.