Dairy-Free Chicken Iskender
Discover the bold and vibrant flavors of Dairy-Free Chicken Iskender, a modern twist on the beloved Turkish classic. This recipe brings together tender, spiced chicken strips marinated in cumin, paprika, and garlic, perfectly complemented by a rich tomato-based sauce. A base of crisp, toasted pita pieces soaks up every drop of the savory sauce, while fresh garnishes of parsley, cherry tomatoes, cucumber, and a squeeze of lemon add a refreshing finish. Completely dairy-free yet bursting with authentic Mediterranean flavors, this dish is a delicious and wholesome option for those seeking a flavorful, food allergy-friendly meal. Ready in under an hour, it's perfect for weeknight dinners but special enough for entertaining.
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Recipe Information
Ingredients
- 500 grams Chicken Breast
- 3 tablespoons Olive Oil
- 2 large Garlic Clove
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Ground Black Pepper
- 1 teaspoon Salt
- 3 tablespoons Tomato Paste
- 250 milliliters Vegetable Broth
- 0.5 teaspoon Red Chili Flakes
- 2 large Pita Bread
- 0.25 cup Fresh Parsley
- 1 small Lemon
- 1 small Cucumber
- 150 grams Cherry Tomatoes
Instructions
To start, slice the chicken breast into thin strips and place them in a mixing bowl.
Mince the garlic cloves and add to the bowl along with 1 tablespoon of olive oil, ground cumin, paprika, ground black pepper, and salt. Mix well to ensure the chicken is evenly coated. Let it marinate while you prepare other components.
For the sauce, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the tomato paste and cook, stirring, for 2 minutes.
Gradually add the vegetable broth, stirring continuously to create a smooth sauce. Add the red chili flakes and simmer for 5 minutes until the sauce thickens slightly. Turn off the heat and set aside.
In the meantime, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken strips and cook until browned and cooked through, about 8-10 minutes. Stir occasionally for even cooking.
While the chicken is cooking, cut the pita bread into bite-sized pieces and toast in a dry pan over medium heat until crisp. Set aside.
To assemble, place toasted pita pieces onto each serving plate as a base. Spoon the cooked chicken over the pita.
Pour the warm tomato sauce generously over the chicken and pita.
Garnish with chopped fresh parsley, a wedge of lemon, sliced cucumbers, and halved cherry tomatoes.
Serve immediately while hot, allowing each guest to squeeze fresh lemon juice over their dish for added flavor.
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3432 mg | 149% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 21.9 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 273 mg | 21% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3131 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
