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Middle Eastern Spiced Chicken & Minted Yoghurt Pitas

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Ingredients

8 George & Jo's Chicken thighs
Coriander leaves to garnish
Lemon, cut into wedges
Pita breads
Chili sauce
Marinade
150ml Olive oil
1 Lemon, zested and juiced
2 Garlic cloves, grated
1 Tsp Smoked paprika
1 Tsp Ground cumin
1 Tsp Ground coriander
1 tsp Turmeric
1 tsp Ground cinnamon
1 tsp Chili flakes
Hand full coriander, finely chopped
Salt and pepper
Mint Yoghurt
250g Thick Greek yoghurt
1-2 tsp Cumin seeds
1 Hand full mint leaves, chopped
Splash of Olive Oil
1 Lemon

Middle Eastern Spiced Chicken & Minted Yoghurt Pitas

  • Medium

Ingredients

  • Marinade

  • Mint Yoghurt

Directions

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Steps

1
Done

Mix together in a large bowl to make a paste, add the chicken and coat and marinade in the fridge for 5 hours.

2
Done

Heat a large nonstick pan, add a splash of oil and fry the chicken until golden on one side, then remove and put on a baking tray and bake in hot oven @ 180c for 12-15 minutes, the remove and rest for 5 minutes before serving.

3
Done

Slice the chicken and serve in warm pita breads with the yoghurt and chilli sauce.

4
Done

Heat the oil up and add the cumin seeds, stir quickly then remove and place in a bowl, add the yoghurt, mint, lemon and season with salt. Set aside until ready to use.

The Cafe

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