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20 min
20 min
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What a pita for this perfect sunny weekend! There is magic when grilled shrimps and sour cream combine together with tomatoes, spring onions, and chili. I know most of you don’t think of seafood in a pita, but this incredible pocket is absolutely my favorite bread for sandwiches.
Slice the tomatoes into thick slices.
Cut the tip of the spring onion, leaving the white and light green part.
Slice the jalapeño.
Rub the shrimps with the spices and olive oil, and arrange them on the skewer.
Heat up your grill.
Brush all the veggies and shrimps with olive oil and place them on the grill. The tomatoes might take a little longer to grill, so you can start by grilling them first. The veggies are ready when they are softer and the shrimps when they change their color to golden orange.
Open a pita, spread the sour cream, add the tomatoes, spring onions, jalapeno, and beautiful shrimps.
That’s one of the best pitas you probably had in your life.
YASSS!
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