Recipes
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.