Pita with kale and shrimp
Votes: 9
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Pita with kale and shrimp - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 Arabian pitas hollow inside, cut in half
- 350 g medium-sized shrimp, peeled and gutted
- 1 small bunch kale, stems trimmed, leaves cut into thin strips
- 400 g canned chickpeas, pre-rinsed
- 1/2 cup nonfat Greek yogurt
- 3 tbsp. extra virgin olive oil
- Juice of 1 lemon
- 1 small clove of garlic, finely chopped
- Coarse salt
- 1/8 tsp red cayenne pepper
- 600 ml grape tomatoes, halved
- 1/2 small red onion, thinly sliced
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Recipes with similar ingredients: pita, kale, shrimps, chickpeas, grape tomatoes, red onion, garlic, yogurt, ground cayenne pepper, lemon juice
Cooking the dish according to the recipe:
- Preheat the grill. In a large bowl, combine the yogurt, 2.5 tablespoons olive oil, lemon juice, garlic, 1/4 teaspoon salt, and cayenne pepper.
Add the cabbage and toss to combine, then let the salad sit at room temperature while you prepare the shrimp. - Toss the shrimp with 1/2 tablespoon of olive oil and place on a baking sheet. Bake for 4-5 minutes until cooked through, then let cool slightly.
- Add shrimp, chickpeas, tomatoes, and red onion to the salad bowl and toss. Stack the pita bread on a plate and microwave for 30 seconds. Fill the pitas with the shrimp salad.
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