Cuisine Lebanese
Servings 3


Shopping list

  • 1.25 lb chicken breast sliced into 1/2-inch wide stripes
  • 3 cups lettuce sliced into 1-inch wide stripes
  • 1/2 cup red radish halved and sliced
  • 1 Persian cucumber
  • 1/2 yellow bell pepper
  • 1 medium tomato
  • 1/2 cup flat parsley and/ or mint leaves chopped
  • 2 pita bread cut into 1-inch cubed chips
  • 2 cloves garlic crushed and peeled
  • 3 tbsp lemon juice
  • salt
  • olive oil


  • extra pita bread
  • onions sliced

Culinary Spice Kit

  • Pouch [1] allspice, black pepper, cinnamon, fenugreek, cloves, ginger, nutmeg
  • Pouch [2] sumac



  • In a BOWL, mix 2 tbsp lemon juice with Fattoush Spices [1] and salt to taste.
  • Add chicken and 1 tbsp olive oil. Mix well until evenly coated.
  • Cover and let marinate in the fridge for 1 to 3 hours.
  • In a PAN, heat 1 tbsp olive oil over medium heat.
  • Fry garlic for 1 minute. Add chicken and fry until all sides turn brown.


  • Cut cucumber, bell pepper, tomato into 1/2-inch cubes.
  • In a large BOWL, mix 1 tbsp lemon juice, Fattoush Spices [2], salt to taste, and 1 tbsp olive oil.
  • Add all vegetables and herbs, and toss lightly.
  • In a PAN, heat 2 tbsp olive oil over medium heat.
  • Fry pita chips until they turn crisp.
  • Add the chips to the salad and toss lightly.


  • Serve chicken over salad or in pita bread with onions (optional).
  • Enjoy!
Keyword allspice, fenugreek, sumac