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.
A few weeks ago, I got a message from Spark Grill. They told me they developed a new grill that can hold temperatures from 200 to 900F (90-480C). And there is a baking stone for the grill. As a baker, I'm always curious to find new baking methods and to break conventions to make baking even more exciting. So I decided to join the team and I'm happy and so grateful to tell you I am a Spark Grill ambassador. As a part of this collaboration, I will be developing baking recipes for their grill. I told them in our first meeting- I look at this product as an oven, not as a grill. And with that way of thinking you can literally be so creative. So this summer I'm gonna share with you beautiful grilling recipes. Working on a grill giveaway - coming very soon. Stay tuned. And until then- PITA SHRIMPS............ YASSS.
Ingredients (for one pita, easier to calculate quantities):
2-4 shrimps for each pita (depends on how big they are)
2 spring onions
2 slices of tomatoes
1/2 Jalapeno (can be replaced with chili)
1 tablespoon sour cream
1 teaspoon sumac
1/2 teaspoon Black pepper
Salt- as you like
- Prepare the pita dough 2-3 hours before you want to eat this divine pita. You can find the full pita recipe with the link above.
The changes are:
Honey instead of cane sugar
Heat the grill to 600F or 320C. 30-40 seconds baking on one side with the grill lid closed. Flip the pita, close the lid and bake for another 30-40 seconds.
- Bake the pita- either on a pan, in the oven, or on the grill. Once the pitas are ready, cover them with a towel to keep them soft, moist, and sexy.
- Slice the tomatoes into thick slices.
- Cut the tip of the spring onion, leaving the white and light green part.
- Slice the jalapeno.
- 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.