Ingredients
- Hollyland bakery white Pitta bread 10
- Chicken brochette Piri-Piri 800g
- Red cabbage 400g
- Carrot hydro-cool 300g
- Chef William rubbed mint 2g
- Gomo lime juice 50ml
- Rowan Glen Greek style yogurt 100g
Method
- Defrost pitta breads.
- Defrost Theo’s Chicken Brochette - Piri Piri.
- Slice the red cabbage, grate the carrot and finely slice the red onion and mix together in a bowl.
- Finely chop the mint and add to the bowl along with the lime juice and allow marinate for 30 minutes.
- Place the chicken on a baking tray and cook in the oven on 180°C until it reaches temperature of 75°C. Take off the skewer.
- Once the chicken is cooked, warm through pitta, then slice the pitta in half and fill the pockets with cooked chicken and salad.
- Drizzle with yogurt.
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