Pita with kale and shrimp – a detailed recipe cooking. 
Photo of the dish:Johnny Miller Time: 1 hour. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 Arab pitas with a cavity inside, cut in half
- 350 gr medium-sized shrimp, shelled and gut
- 1 small bunch of kale kale, cut off the stems, cut the leaves into thin strips
- 400 gr. canned chickpeas, previously washed
- 1/2 tbsp. low fat greek yogurt
- 3 tbsp. l extra virgin olive oil
- Juice 1 Lemon
- 1 small clove of garlic, finely chopped
- Coarse salt
- 1/8 tsp red cayenne pepper
- 600 ml grape tomato cut in half
- 1/2 small red onion, thinly sliced sliced
Recipes with similar ingredients: pita, kale, shrimp, chickpeas, grape tomatoes, red onions, garlic, yogurt, pepper ground cayenne, lemon juice
Recipe preparation:
- Preheat the grill. Combine yogurt, 2.5 tbsp in a large bowl. l olive oil, lemon juice, garlic, 1/4 tsp salt and cayenne pepper. Add cabbage and shake to mix, leave lettuce infuse at room temperature, but for now cook shrimp.
- Shrimp mix with 1/2 tbsp. l olive oil and lay on a baking sheet. Bake for 4-5 minutes until cooked, cool slightly.
- In a bowl with salad, add shrimp, chickpeas, tomatoes and red onions, mix. Put the bread of pita in a stack on a plate and heat in microwave for 30 seconds. Fill pitas with salad shrimp.
