A wild hair hit last Wednesday. Usually it's waffles. This time it was tacos.
Suddenly, with the raging gladness of all that was my craving heart, I needed a taco for lunch, and I needed it stat.
But traditional spicy carnitas or Mexi chicken didn't sound quite delicious. And so, I hit the grocer and started to scour the meatsa section.
That's what we call "The Meats Section" here in Utah.
Twenty minutes later, I was leaving with chicken and sausage, bundles of fresh veggies begging to be diced, and a packful of mini pitas.
Today's lunch would be tacos. Gone Greek. So help me, happiness.
Since it takes 80,000 years and far more spitz equipment than I'll ever own to make DIY shawarma, I decided sausage and ground chicken could work together as a crumbled version of the real stuff.
Turns out, this is true. Mix those two meats together with olive oil and Greek seasoning, and you've got a damn fine knockoff. Added bonus: it takes 10ish minutes. And zero spitzes.
Once cooked, meat was tossed into mini pitas.
Wondering where you can find such delight? I found a pack near the flatbread in the deli section of our grocer. They were two-pita taco-ey things which needed to be sliced in the center to separate the rounds. Worked perfectly.
Trader Joes also has naan tortilla thingaroos near the bread section. And you can buy mini pita online, ship 'em straight to your front door like a boss.
No one will ever accuse this blog of being haute, fancy or inflexible. Eh?
Now here's where the shiz getz good.
Skillet shawarma is spooned into le mini pita THEN BAKED UNTIL CRISPY.
Because I love you.
Because I love tacos.
Because BAKED.
Then, topped.
With all of the colorful things.
Just all of them.
Plus, crispy chickpeas.
No one will ever accuse this blog of being paleo.
The end result is madness. MADNESS, I SAY.
Just piles and mounds of grab-it-and-stuff-your-face goodness. All out Greek toppings spewing out the wazoo.
Wahoo?
Whazooo?
How do we even spell that?
Anyhow, it is wonderful.
I tried to warn you = fancy: it's not even close to a thing in these here yonder partz.
Loaded Baked Pita Tacos with Shortcut Shawarma
Yield: 16 | 40 minutes
FOR THE SHORTCUT SHAWARMA
- 3 Tbsp olive oil
- 1 Tbsp chopped garlic
- 1 lb ground Italian sausage
- 1 lb ground chicken
- 1 teaspoon salt
- 2 Tbsp Greek seasoning
- 4 oz crumbled feta, divided
- 16 mini naan, pita or flatbreads
- nonstick olive oil spray
FOR THE PINK TZATZIKI
- 2/3 cup plain yogurt
- 1/2 teaspoon garlic puree
- 1 1/2 teaspoons paprika
- 1 Tbsp raw honey
- juice of 1 lemon
- pinch of salt
FOR THE TACOS
- 1 cucumber, diced
- 2/3 cup kalamata olives
- 1 cup diced grape tomatoes
- 1/2 cup diced purple onions
- 1 cup crispy chickpeas
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
Heat oven to 375ºF.
In a large skillet, heat olive oil over medium heat. Add garlic, cooking just until aromatic (about 30-60 seconds.) Add sausage, chicken, salt and Greek seasoning. Cook and crumble until meats are cooked through and slightly golden. Remove from heat, stir in half of the feta.
Spray mini pita generously on both sides with coconut oil spray. Fill with meat mixture, place in a 9x13" baking pan. (Note: you can cover and refrigerate at this point, for up to 48 hours, if desired.)
Spray across the top of all tacos once more with another coating of coconut oil spray (you can also drizzle olive oil, if you'd prefer). Place tacos in hot oven, baking for 25-30 minutes, or until the top of tacos begins to turn crisp and golden brown.
Stir together all ingredients for the Tzatziki sauce. Spoon into a zip-top bag. Snip edge of bag, so you can pipe the mixture atop tacos.
Top tacos with desired toppings, drizzle with sauce. Enjoy immediately.