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Chicken Caesar Recipe

Name: The Kebab Shop | Mediterranean Cuisines CHICKEN CAESAR Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 lb boneless skinless chicken breast; 0.5 cups plain Greek yogurt; 1 tbs olive oil; 0.25 tsp saffron threads; 1 tbs hot water; 2 each garlic cloves, minced; 2 tbs lemon juice; 0.5 tsp smoked paprika; 0.5 tsp ground cumin; 1 tsp kosher salt; 0.5 tsp black pepper; 2 each small pita pockets; 1 tbs olive oil; 0.25 tsp garlic powder; 0.25 tsp kosher salt; 4 cups romaine lettuce, chopped; 0.5 cups tomato, seeded and diced; 0.25 cups red onion, thinly sliced; 0.5 cups grated Parmesan cheese; 0.25 cups mayonnaise; 2 tbs plain Greek yogurt; 1 tbs fresh lemon juice; 0.5 tsp anchovy paste (optional); 0.5 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 1 clove garlic, minced; 2 tbs grated Parmesan; 0.25 tsp black pepper; 1 tbs water (to thin); 2 each large flatbreads or wraps

Inspired by The Kebab Shop | Mediterranean Cuisine

Time55m

Serves2

Saffron Chicken Kebab, Pita Crumbles, Parmesan, Romaine, Red Onions, Tomatoes, & Caesar Dressing 1020cal | 60g protein

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Ingredients

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Saffron Chicken Kebab

1 lb boneless skinless chicken breast

1/2 cups plain Greek yogurt

1 tbs olive oil

1/4 tsp saffron threads

1 tbs hot water

2 each Garlic cloves, minced

2 tbs ReaLemon lemon juice

1/2 tsp Smoked paprika

1/2 tsp Ground cumin

1 tsp kosher salt

1/2 tsp black pepper

Pita Crumbles

2 each small pita pockets

1 tbs olive oil

1/4 tsp Watkins garlic powder

1/4 tsp kosher salt

Salad

4 cups romaine lettuce, chopped

1/2 cups tomato, seeded and diced

1/4 cups Red onion, thinly sliced

1/2 cups Grated Parmesan cheese

Caesar Dressing

1/4 cups Mayonnaise

2 tbs plain Greek yogurt

1 tbs fresh lemon juice

1/2 tsp anchovy paste (optional)

1/2 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

1 clove Garlic, minced

2 tbs grated Parmesan

1/4 tsp black pepper

1 tbs water (to thin)

Assembly / Wrap

2 each large flatbreads or wraps

1 tbs fresh parsley, chopped (optional)

2 each lemon wedges

Method

Saffron Chicken Kebab

Bloom saffron

Place saffron threads in a small bowl and pour hot water over them. Let sit 5 minutes to bloom.

Prepare marinade

In a bowl whisk together Greek yogurt, 1 tablespoon olive oil, bloomed saffron (with its liquid), minced garlic, lemon juice, smoked paprika, ground cumin, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until smooth.

Marinate chicken

Slice the chicken breast into 3/4-inch strips suitable for kebabs. Toss the chicken pieces in the marinade to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours for more flavor.

Cook chicken

Heat a large skillet or grill pan over medium-high heat and add a thin film of oil or spray. Remove excess marinade from the chicken and place pieces in the pan, leaving space between them. Cook 3–4 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). Transfer to a plate and let rest 5 minutes, then slice into bite-size pieces if desired.

Pita Crumbles

Preheat oven to 375°F (190°C). Cut each pita into rough 1/2-inch pieces. Toss with 1 tablespoon olive oil, garlic powder, and 1/4 teaspoon kosher salt until evenly coated. Spread on a baking sheet in a single layer and bake 8–10 minutes, stirring once, until crisp and golden. Remove and cool; these will become the crunchy crumbles in the wrap.

Caesar Dressing

In a small bowl whisk together mayonnaise, 2 tablespoons Greek yogurt, lemon juice, anchovy paste (if using), Dijon mustard, Worcestershire sauce, minced garlic, grated Parmesan, and 1/4 teaspoon black pepper. Add 1 tablespoon water as needed to reach a creamy, pourable consistency. Taste and adjust seasoning with salt or more lemon as desired.

Salad

Toss the chopped romaine, diced tomato, and thinly sliced red onion in a bowl. Add 1/4 cup of the grated Parmesan to the greens and toss gently to combine. Keep chilled until ready to assemble.

Assembly / Wrap

Warm the flatbreads briefly in a dry skillet or microwave (10–15 seconds) to make them pliable. Lay each flatbread on a clean surface.

Divide the romaine mixture between the two flatbreads, placing it slightly off-center. Drizzle about half of the Caesar dressing over the greens (reserve remaining dressing).

Top each with half of the saffron chicken pieces, sprinkle the pita crumbles evenly, and finish with the remaining grated Parmesan and a few thin slices of red onion if desired. Drizzle remaining dressing or serve extra on the side.

Fold the bottom of the flatbread up and then roll tightly to form a wrap. Serve immediately with lemon wedges and chopped parsley sprinkled on top, squeezing lemon over the filling to taste.