sliced into 1/2-inch wide stripes
sliced into 1-inch wide stripes
halved and sliced
yellow bell pepper
flat parsley and/ or mint leaves
cut into 1-inch cubed chips
crushed and peeled
extra pita bread
Culinary Spice Kit
allspice, black pepper, cinnamon, fenugreek, cloves, ginger, nutmeg
In a BOWL, mix 2 tbsp lemon juice with Fattoush Spices  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 , 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).