I know I first wrote this recipe down in 1997. I've forgotten where it came from but I think it was linked to a Sainsbury's advertising campaign.
Time: ~15 minutes preparation, ~1 hour marinade, ~15 minutes to cook
- 3 or 4 chicken breasts
- 2 tablespoons of olive oil
- 150g Humous (small pot)
- 150g Greek yoghurt (small pot)
- Juice of 2 limes
- 1 level teaspoon ground coriander
- ½ level teaspoon ground cumin
- ½ level teaspoon tumeric
- 1 tablespoon dried chopped mint
- Pinch of salt
- Mix the lime juice, coriander, cumin, tumeric, salt and mint together in a bowl.
- Cut the chicken into small pieces strips and cover in the mixture. Cover the bowl with cling film and leave to marinade in the fridge. Stir occasionally if you can remember!
- Mix the yoghurt and humous together in equal measures when required.
- Heat the oil in a large frying pan and cook the chicken for 8-10 minutes, stirring regularly, until golden.
- Heat the pitta bread under a hot grill and split with a knife. Fill with chicken, salad and the humous/yoghurt mixture.
- It is much easier to use dried mint but fresh tastes better.
- You can also just cook this without the marinading and it tastes almost as nice.
- For the salad I use chopped tomatoes, diced red/orange/yellow peppers and diced cucumber. I also like to use some chopped spring onions.