How to go to dinner, while staying in

By Alex Chung
Writer for Pro Home Cooks

With so many people currently under lockdown, home cooking has never been more essential. Without access to your favorite restaurants and possibly even take out, families will need to do their best to recreate their favorite meals at home. The good news is that more people are dedicating time to making food from scratch! But as the economic impact of this pandemic remains unknown, most families will have a limited budgets and supplies to work with in the kitchen. To celebrate our last night in Brooklyn before we head out of the city, I wanted to create a date night experience that my wife and I would typically be getting at a local restaurant. With limited supplies I’ll show you how simple it is to create a resultant style meal and experience at home using the ingredients that I had in my house already. Luckily my Napoleon Grill from @napoleonproducts came just in time to take this dinner to the next level because if theres one thing better then fresh pita, it’s fresh pita hot of the grill.


Spiced Chicken:


  • 2 chicken thighs, skin on

  • 1 chicken breast, skin on

  • 1 teaspoon whole cumin seeds

  • 1 teaspoon whole coriander seeds

  • ½ teaspoon chili

  • 1 tablespoon of salt

  • 1 tablespoon of dried herbs

  • ½ teaspoon of cinnamon

  • ½ teaspoon of sumac

  • ½ teaspoon of turmeric

  • ¼ of a lemon

  • 2 tablespoons of oil


  1. Start by pounding out the chicken just to flatten them out a little bit, then give them a quick rinse and pat dry.

  2. In a mortar or a spice grinder, grind together all the whole spices such as cumin seeds, coriander seeds, chili, dried herbs, and salt to a powder. Then add in your powdered spices such as cinnamon, sumac, and turmeric. Mix to combine

  3. Squeeze in a ¼ of a lemon and 2 tablespoon of oil. Stir to combine and marinate your chicken pieces.

  4. Once your chicken has been marinated, get your grill or stove top ready and start cooking your chicken until charred and juicy.



Fresh Pita Bread:


  • 2 teaspoon of instant yeast

  • 1 ½ cups of warm water

  • 2 teaspoon of honey

  • 2 cups of all purpose flour

  • 1 teaspoon of salt

  • 1 tablespoon of olive oil


  1. In a large bowl combine 2 teaspoon of instant yeast, 1 ½ cups of warm water, 2 teaspoon of honey, and enough all purpose flour just to create a pancake-like batter (approx 1 cup). Let this rest for 1 – 2 hours or until nice & bubbly.

  2. Once your starter is bubbly, add in the rest of your flour along with 1 teaspoon of salt and 1 tablespoon of olive oi. Start mixing everything with a spoon and once it comes together start kneading it until it comes to a nice dough. Let it rest for 1 -2 hours or until it doubles in size.

  3. Cut into 6 equal sized pieces and roll out into a flat disc.

  4. Place your pita directly onto your hot grill. Leave it on the grill and watch it puff up in size. Give it a flip and let it cook for about 1 more minute.

  5. Take it off the grill and you have freshly made pita ready to go!



Lemon Potatoes:


  • 4 – 5 potatoes

  • 1 lemon

  • 2 tablespoons of olive oil

  • 1 tablespoons of dried herbs

  • Salt & pepper to taste


  1. Start by cutting your potato into large cubes and soak them in water for about 1 hour to release the starch.

  2. In a medium sized bowl, combine the juice of 1 lemon, 2 tablespoons of olive oil,1 tablespoons of dried herbs, and salt & pepper to taste.

  3. Then dry off your potatoes, place them into a baking dish, and drizzle in your lemon herb olive oil.

  4. Place your potatoes onto your grill and roast until the potatoes have absorbed all the liquid in the baking tray.

  5. Next dump them out and start charring them up a bit until they are tender all the way through. Take them off the grill and let them cool before you dig in.





  1. 2 cups of dried chickpeas

  2. ½ cup of tahini

  3. 1 garlic clove

  4. 1 lemon

  5. 1 teaspoon of salt

  6. 1 tablespoon of garlic chili oil (optional)


  1. In a large jar, combine 2 cups of dried chickpeas and enough water to submerge and fill all the way to the top. Let it soak for 4 – 5 hours or overnight.

  2. Place the chickpeas in a pot with water and cook them until they are tender or smash easily with your fingers.

  3. Reserving the chickpea water, drain the chickpeas and place them into a food processor with ½ cup of tahini, 1 clove of garlic, the juice of 1 lemon, and 1 teaspoon of salt. Blend until smooth.

  4. You will notice that the hummus is quite thick so add in a ladle full (about ¼ cup) of your chickpea water to loosen it up a bit. Continue blending until it is smooth and creamy.

  5. Finish by topping it off with olive oil and dried herbs.



Roasted Pepper Dip:


  • 2 peppers

  • ¼ cup of whole almonds

  • Handful of cilantro

  • ¼ teaspoon of chile powder

  • Squeeze of lemon

  • Salt to taste


  1. Start by roasting your peppers on the grill. Let them cool before your start peeling off the charred skin and deseeding the peppers.

  2. In a food processor blitz the ¼ cup of almonds until they turn to almond flour. Next add in a handful of cilantro, ¼ teaspoon of chile po, a squeeze of a lemon, and salt to taste.

  3. Add in your peppers and blitz until you get a nice salsa.

By Alex Chung
Senior Food Writer at Pro Home Cooks
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