During these hot summer days, using our grill to cook is a given. Not only does it make clean up in the kitchen much quicker, but it also gives dinner that summer feel we all love. This week I decided to make something entirely new on the grill and created mini pita sliders. For me a slider usually implies a traditional ground beef burger on a mini bun. Usually; but not this time. Using mini pitas filled with grilled shrimp and chicken strips gave these pitas the lightness I was looking for. Adding my topical pine nut salsa added fresh flavors and made me feel like I was on vacation.
To make this tropical pine nut salsa, chop up the following ingredients: 1 avocado, 1 white nectarine, 1/2 a red onion, 1 mango, a handful of cherry tomatoes, and a bunch of cilantro. Mix together and squeeze the juice of 1 lime over top. While the salsa flavors marry, roast your pine nuts. Swirl a little olive oil into your skillet, heat over medium heat, then add raw pine nuts. Sprinkle with kosher salt and stir for about 3-4 minutes until you smell a wonderful nutty aroma. Remove from heat and let cool. When the pine nuts are cool, toss a handful into the salsa. Now you’re ready to grill the shrimp, chicken strips and mini pitas. To keep the pitas from drying out, brush each side with olive oil and flip. Once they have grill marks, remove and set aside.
Enjoy these sliders as an end-of-summer dinner or when you are longing for summer once school starts. If you’re lucky enough to enjoy them with this beautiful view, then that’s even better! Happy Vacationing to my favorite beach bums.