Serves 4.


  • 300g of chicken breast, cubed
  • 1 punnet of button mushrooms
  • 1 red pepper, cut into mushroom sized pieces
  • 1 round lettuce or 2 baby gems, shredded
  • 4 wholemeal pitta breads

For the marinade.

  • 100g Tims Dairy Low Fat Natural yogurt
  • 1 teaspoon of chilli powder
  • Half a teaspoon of salt
  • Juice of half a lemon or lime
  • 1 teaspoon cumin seeds, crushed
  • 1 fat clove of garlic, finely chopped

Chilli sauce.

  • 1 teaspoon of chilli powder, to taste
  • 1 tablespoon of tomato puree
  • 1 teaspoon of cumin powder
  • 1 teaspoon of coriander powder
  • Juice of a lime
  • Salt to taste
  • 2 teaspoons of olive oil, optional

Yogurt and Mint dressing.

  • 2 tablespoons Tims Dairy Low Fat Natural yogurt
  • 1 tablespoon of mint leaves, chopped
  • Good pinch of salt
  • Good pinch of sugar
  • 1 clove of garlic, finely chopped



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.


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