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If you go for Middle Eastern flavor, you must try this one.
1 pound chicken cutlets, cut into nuggets
1/2 cup Tuscanini Chickpeas
2 tablespoons oil
1 teaspoon Pereg Cumin
1 teaspoon salt
1 teaspoon Pereg Za’atar
1 teaspoon chicken grill spice
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 eggplant, sliced into rings
1 teaspoon chicken grill spice
1/4 teaspoon salt
1/8 teaspoon pepper
2 pitas
1/2 teaspoon salt
Gefen Cooking Spray or other oil spray
2 tomatoes, diced
1 cucumber, peeled and diced
1 teaspoon oil
1/2 teaspoon Tuscanini Lemon Juice
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces Romaine lettuce
Preheat oven to 350 degrees Fahrenheit. Line three baking sheets with Gefen Parchment Paper.
Place chicken and chickpeas on baking sheet and drizzle with oil.
In a small bowl, combine spice blend ingredients. Sprinkle half of the mixture over chicken and chickpeas. Bake for eight minutes. Stir chickpeas, flip chicken, and sprinkle with remaining spice mixture. Return to oven for seven minutes. Slice nuggets into thin strips.
Place eggplant on the second baking sheet. Sprinkle with spices and bake for 15 minutes.
Split pita in half to form two circles. Slice into eight wedges. Repeat with second pita. Place on third baking sheet, sprinkle with salt, and spray with oil. Bake for five minutes.
In a small bowl, place Israeli salad ingredients and mix well.
Divide lettuce among four bowls. Place remaining ingredients on top and toss gently prior to serving.
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