Chicken Iskender
Crispy chicken over warm pita with tangy yogurt sauce and rich tomato butter. A Middle Eastern weeknight hero that tastes like you spent hours but takes 20 minutes flat.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb chicken breast, thinly sliced
- 2 large pita bread
- ¾ cup plain yogurt
- 3 tbsp butter
- ½ cup canned crushed tomato
- ¼ tsp red pepper flakes
Instructions
- 1
Warm pita in a dry skillet over medium heat until soft and pliable, about 1 minute per side. Transfer to a plate.
- 2
Increase heat to medium-high. Season chicken with salt and pepper, then pan-fry in the same skillet until edges are golden and cooked through, 5–6 minutes, stirring halfway.
- 3
Push chicken to the side. Add butter and crushed tomato to the empty side, stirring until fragrant and slightly thickened, about 2 minutes.
- 4
Stir yogurt with a pinch of salt in a small bowl until smooth.
- 5
Tear pita into chunks and lay on a plate. Top with yogurt, then the chicken mixture, and finish with a pinch of red pepper flakes.
Tools you’ll need
- 12-inch skillet
- small bowl
- plate
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