Finely dice 1 Red Onion.

Finely dice 3 Green Cubanelle Peppers (or paprikas).

Finely chop the Fresh Mint Leaves.

Finely chop the Parsley.

In a mixing bowl, place 500 g Ground Chicken Meat.

Diced Red Onion

Diced Green Cubanelle Peppers

Chopped Fresh Mint Leaves

Chopped Parsley

Zest from 1 Lemon

A small squeeze of juice from the 1 Lemon

Salt (to taste)

Black Pepper (to taste)

Approximately 1 tbsp Olive Oil (or adjust as needed)

2 pressed Garlic Cloves

Mix all ingredients together thoroughly until well combined. Ensure seasonings are evenly distributed.

Carefully cut each of the 3 Arabic Pita Breads halfway around the edge to create a pocket, or slice them fully in half crosswise.

Gently open each pita bread.

Fill each pita pocket or half evenly with the ground chicken mixture, spreading it in a relatively thin layer inside.

Option 1: Pan-Frying

Melt a knob of Butter in a large frying pan or skillet over medium heat.

Carefully place one or two filled pita breads into the hot pan (do not overcrowd).

Fry until the bread develops a golden, crunchy crust and the chicken filling is cooked through. Press down gently with a spatula occasionally. Flip the pita carefully and cook the other side until equally golden and crispy. Repeat with remaining pitas.

Option 2: Baking

Preheat your oven to 180°C.

Place the filled pita breads onto a baking sheet (line with parchment paper for easier cleanup if desired).

Bake for approximately 10 min, or until the pita bread forms a golden crust and the chicken mixture is cooked through.

Remove the cooked, filled pitas from the pan or oven.

You can serve them whole or cut them into wedges.

Bon appétit! Enjoy!