Date posted: 31/07/2017

Spicy chicken pitta with salad

    Votes: 1 Average: 5


    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


    1. Defrost pitta breads.
    2. Defrost Theo’s Chicken Brochette - Piri Piri.
    3. Slice the red cabbage, grate the carrot and finely slice the red onion and mix together in a bowl.
    4. Finely chop the mint and add to the bowl along with the lime juice and allow marinate for 30 minutes.
    5. 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.
    6. Once the chicken is cooked, warm through pitta, then slice the pitta in half and fill the pockets with cooked chicken and salad.
    7. Drizzle with yogurt.
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