Harissa Chicken in Pitta Bread
This low fat dish is a truly tasty and healthy option. It can be made under the grill indoors, or barbecued on a summer’s evening in the garden.
For the marinade.
Yogurt and Mint dressing.
Mix the marinade ingredients together in a bowl. Put the chicken, mushrooms and peppers into the marinade and leave covered in the fridge for at least 30 minutes and up to 4 hours.
Thread the chicken, red pepper and mushrooms onto skewers, pour over any excess marinade and grill for 15 to 20 minutes or until the chicken is cooked through. Meanwhile prepare the chilli sauce by mixing the ingredients together and seasoning to taste. Prepare the Tims Dairy yogurt dressing in the same way mixing the ingredients together. Warm the pitta breads in the oven or under the grill for a couple of minutes. Split them open down one long edge and fill with the shredded lettuce.
When the chicken skewers are done, pull off the meat mushroom and pepper and stuff into the pitta pockets. Pour over a little of each sauce and serve straight away.Print
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