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This is one of those easy, go-to meals you’ll keep coming back to — juicy grilled pargiyot and sweet charred corn tucked into warm pitas with crisp romaine, creamy avocado, and tangy pickles. Finished with my favorite garlicky dill dressing, it’s fresh, satisfying, and always a crowd-pleaser.
1 and 1/2 pounds (680 grams) pargiyot
2 ears corn
1 avocado
4 pitas
Beleaves Romaine lettuce, chopped
4 Israeli pickles, such as Haddar, sliced lengthwise
1 and 1/2 cups Gefen Mayonnaise
1/3 cup Gefen Vinegar
1/4 cup water
1/3 cup sugar
3 cubes Gefen Frozen Garlic
1 1-ounce (30-gram) package prechecked dill, chopped (approximately 1/2 cup)
Whisk together all dressing ingredients until smooth.
In a large mixing bowl, place half the dressing along with the cleaned dark chicken cutlets and ears of corn.
Allow to marinate for 30 minutes, mixing once or twice.
Preheat grill.
Grill corn and chicken for 12–15 minutes, flipping the chicken halfway through and rotating the corn so that it gets grilled on all sides. Remove chicken and corn to a dish. Allow to rest and cool for 10 minutes.
Slice avocado into thick wedges and sprinkle with lemon juice and salt. Grill for two to three minutes per side and remove to dish.
Slice pitas in half and fill each with a handful of lettuce and sliced pickle.
Cut chicken into small slices and divide among the pitas. Cut corn off the cob and divide among pitas.
Add avocado wedges, then drizzle generously with dressing and serve warm.
Styling and Photography by Chay Berger
Food Prep by Shaindy Sturman
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Just what I was looking for, for a fresh weeknight dinner recipe. I added a squeeze of lemon to the dressing and it came out great.