Fino Pitta Recipe

Prepare and season chicken

If using thighs: pat chicken thighs dry with paper towel. If using breast: butterfly or flatten to even thickness ~1/2 inch. In a bowl mix 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper and 1 tsp smoked paprika. Rub the mixture evenly over the chicken and let rest 10 minutes at room temperature.

Grill chicken

Preheat a grill pan or outdoor grill to medium-high (200–220°C / 400–425°F). Lightly oil the grates or pan. Grill the chicken thighs 5–7 minutes per side (internal temp 74°C / 165°F) depending on thickness; chicken breast may take 4–6 minutes per side. Remove and rest on a plate for 5 minutes, then slice into strips about 1/2 inch wide.

Grill halloumi

Slice halloumi into 6–8 mm (1/4 inch) thick slices. Brush both sides with the remaining 1 tbsp olive oil. Grill halloumi on the hot pan for 1.5–2 minutes per side until golden grill marks appear. Remove and keep warm with chicken.

Toast pitta

Carefully split or open the pitta pockets slightly with a knife. Place pitta on the grill for 30–60 seconds per side to warm and toast lightly. Alternatively, warm in a toaster oven until just crisp. Keep warm.

While the chicken marinates or rests, melt 1 tbsp butter and 1 tbsp olive oil in a medium skillet over medium-low heat. Add the thinly sliced red onions and stir to coat.

Cook onions slowly for 12–18 minutes, stirring occasionally, until soft and starting to brown. If they begin to stick, add 1–2 tbsp water to deglaze the pan.

Stir in 1 tbsp brown sugar, 1 tbsp balsamic vinegar, 1 tsp red wine vinegar and 2 tbsp water. Continue cooking 3–5 minutes until mixture is syrupy and glossy. Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and let cool slightly; the relish can be made ahead and refrigerated for up to 3 days.

In a small bowl combine 1/2 cup mayonnaise, 1 minced garlic clove, 1 tsp lemon juice and 1 tsp olive oil. Season with 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and taste; adjust lemon or salt as desired. Chill until assembly.

Open each warmed pitta gently to form a pocket. Spread about 1 tbs garlic aioli inside the pocket on both sides.

Line the bottom of each pocket with 2 lettuce leaves (or torn pieces) to create a barrier and add crunch.

Divide the sliced grilled chicken (or grilled chicken breast) between the pittas. Add 3–4 slices of grilled halloumi to each if using halloumi option.

Top the chicken and halloumi with 2–3 tablespoons of the caramelised red onion relish per pitta (adjust to taste).

Finish with an additional drizzle of garlic aioli if desired and a squeeze of lemon wedge over the filling. Serve immediately while warm.