Fajita

Ingredients:

For the Marinade:

- 500g boneless, skinless chicken breasts, thinly sliced
- 3 tablespoons olive oil
- 3 tablespoons plain yogurt
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- Salt and black pepper to taste
- Juice of 1 lemon

For the Fajitas:

- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 tablespoons olive oil
- Lebanese flatbreads (pita or saj)
- Tahini sauce or garlic sauce (optional, for serving)
- Fresh parsley, chopped (for garnish)

Instructions:

Chicken Marinade:

1. In a bowl, mix olive oil, plain yogurt, minced garlic, ground cumin, ground coriander, paprika, ground cinnamon, salt, black pepper, and lemon juice.

2. Add the thinly sliced chicken to the marinade, making sure each piece is well-coated. Marinate for at least 30 minutes or, for best results, let it marinate in the refrigerator for a few hours.

Cooking:

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

2. Add the marinated chicken and cook until browned and fully cooked. Remove the chicken from the skillet and set aside.

3. In the same skillet, add a bit more olive oil if needed. Sauté the sliced onions and bell peppers until they are tender-crisp.

4. Return the cooked chicken to the skillet and toss everything together, allowing the flavors to meld.

Assembly:

1. Warm the Lebanese flatbreads.

2. Spoon the chicken and vegetable mixture onto the center of each flatbread.

3. Drizzle with tahini sauce or garlic sauce if desired.

4. Garnish with fresh chopped parsley.

5. Fold the flatbread around the filling, creating a fajita shape.

6. Serve the Lebanese Chicken Fajitas warm.

: فاهيتا