Grill
Like all of my best lunches, this was a reincarnation of last night’s dinner, wrapped up as something easy to eat while (gasp!) sitting at a desk. Alternatively, the pita can be replaced with a bed of spinach. <br /> <br />I love yogurt marinades; they have a way of keeping the meat so moist and tasty. Often I debone and grill enough chicken thighs for a few meals; without the bones they are easy to chop up and put in salads or sandwiches. The harrisa I use is heavy on the spice and very briny from lots of lemon preserves. You may need to adjust the spice and salt to your liking, depending on your harrisa. Make everything the night before and stuff it in the pita in the morning… just a few hours later you will be enjoying a spicy, fresh, creamy, healthy lunch. Just be sure to peel away the foil as you eat, rather than unwrapping the whole thing at once, or else it may end up in your lap! <br /> <br />Note: Harissa is condiment used in North African and Middle-Eastern cuisine. There are many great recipes for harissa on the Food52 site, or buy it at the Food52 shop, middle-eastern markets and William-Sonoma. <br />
Oct. 1, 2021, 11:49 a.m.
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