Serves 2
Prep 10-15 Minutes
Marinate >1 Hour
Cook 15 Minutes

 

For the Marinade

• 6 tablespoons natural Greek yogurt

• 1 tablespoon vegetable oil

• 1 teaspoon paprika

• ¼ teaspoon cumin

• 1/8 teaspoon cinnamon

• zest from half a lemon

• 1 tablespoon freshly squeezed lemon

• 1 garlic clove

• Black pepper

• 1 teaspoon tomato purée

For the Salad and skewers

• 2 chicken breasts cut into large pieces

• ¼ red cabbage

• ¼ iceburg lettuce

• 2 tomatoes

• ¼ cucumber

• ½ red onion

• 2 mushrooms

• ½ yellow pepper

• 2 pitta breads

Instructions

• mix together the all of the marinade ingredients. Add the chicken pieces and cover in the marinade. Cover with foil and marinade in the fridge for at least an hour or overnight.

• When ready to cook, heat the grill on a high heat and prepare the skewers.

• Alternate chicken pieces with pieces of red onion, mushroom and yellow pepper.

• Once assembled, place the skewers under the grill and cook for 15 mins until the chicken has browned and cooked through, turning a couple of times throughout cooking.

• While the chicken is cooking, prepare the salad. Slice the red cabbage and iceburg lettuce into thin strips and chop the tomatoes and cucumber into large chunks.

• In the last couple of mins of cooking the skewers place the pitta breads under the grill. Turn them over after 1 min.

• Slice the pita breads along the side to make a pocket and remove the chicken and vegetables from the skewers inside the pitas.

• Serve with the salad & Enjoy