Duck Shawarma Pitas
Make this delicious duck filled pita with an array of sauces and spices! The best way to make these is with the whole family. Parents have knife duty but the kids can build and create their own tasty dinner!
Ingredients
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4 Halal Duck Breast
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1/2 Cup Olive Oil
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4 tbsp. Lemon Juice, Divided
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6 cloves Garlic. Minced, divided
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1 tsp. Salt
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2 tsp. Cumin
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1 tsp. Coriander
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1 tsp. Sumac
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2 tsp. Paprika
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1 tsp. Turmeric
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1/2 tsp. Cayenne Pepper
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½ Cup Plain Yogurt
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2 tbsp. Minced Dill
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2 tbsp. Minced Mint
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1 tbsp. Tahini
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4 Pita Bread
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1 Tomato, thinly sliced
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1 red Onion, thinly sliced
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Lettuce for garnish
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Tunisian Harissa
Directions
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1
In a large bowl, mix olive oil, half of the lemon juice, half the garlic, salt, cumin, coriander, paprika, sumac, turmeric, and cayenne pepper to make marinade. Add halal duck breast to marinade mixture. Cover and let sit for at least 2 hours, up to 24 hours.
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2
Mix yogurt, dill, mint, tahini, the remaining lemon juice and remaining garlic to make yogurt sauce.
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3
Once marination is done, score duck breast skin in 1/4" intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern.
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4
Place duck skin side down in sauté pan, then turn to medium-low Heat. Cover and cook for 8-10 minutes to render fat. Flip and cook for 5-7 minutes or until internal temperature reached 165 degrees. Let rest for 5 minutes.
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5
Thinly slice duck breast. Open a pita and spread the yogurt sauce and harissa inside. Place duck breast in pita pocket with red onion slices, tomato slices, and lettuce. Serve immediately.
