Mideast Touch Recipe

Prepare base ingredients

Shred the rotisserie chicken into bite-sized pieces (about 2 cups). Chop the lettuce into 1-inch pieces, dice the tomato, and cut the avocado into 1/2-inch cubes. Keep ingredients separate in bowls so assembly is quick.

If using pita or flatbread, warm them for 1–2 minutes in a dry skillet over medium heat or 30 seconds in the microwave covered with a damp paper towel.

Season the hummus

In a small bowl, stir the hummus with 1 tablespoon olive oil, 1 teaspoon lemon juice and 1/4 teaspoon salt until smooth. Taste and adjust salt or lemon as desired. This makes the hummus a little silkier and brighter for spreading.

Spread about 2–3 tablespoons of the seasoned hummus on each pita half or 1/4–1/3 cup as a base if serving as a bowl.

Make quick shatta

In a small heatproof bowl combine 2 teaspoons red chile paste or flakes, 1 teaspoon minced garlic, 1 teaspoon tomato paste, 1/2 teaspoon lemon juice and 1/8 teaspoon salt. Warm 2 tablespoons olive oil until hot but not smoking (about 1–2 minutes in a small saucepan). Carefully pour the warmed oil over the chile mixture and stir until smooth. Let sit 2 minutes to mellow and infuse. Taste and adjust heat or salt. This yields a bright, spicy shatta.

If you prefer milder heat, use 1 teaspoon chile paste and 1 teaspoon additional olive oil.

Dress the chicken

Toss the shredded chicken with 1/4 teaspoon ground cumin, 1/8 teaspoon black pepper and half (1 tablespoon) of the chopped parsley. Drizzle 1 teaspoon of olive oil and toss to coat. This adds an aromatic touch that complements the hummus and shatta.

Optionally, sprinkle 1/2 teaspoon sumac over the tomatoes or finished assembled dish for tangy, citrusy notes.

Assemble bowls or pitas: For a bowl — spread 1/4–1/3 cup seasoned hummus in the center of each bowl, arrange 3/4 cup chopped lettuce to one side, 1/2 cup shredded chicken next to it, 1/4–1/3 cup diced tomato, and 1/4–1/3 cup diced avocado. Drizzle 1–2 teaspoons shatta over the chicken and avocado (or serve shatta on the side). Sprinkle remaining parsley over the top and finish with sumac if using. Squeeze a lemon wedge over everything to taste.

For a pita or flatbread: Spread hummus on the bread, layer lettuce, chicken, tomato and avocado, then spoon shatta over the filling. Fold or roll and serve immediately with extra lemon wedges on the side.