Grilled Chicken With Pitta and Yogurt & Mint Dressing

A mildly spicy dish... Makes 8 portions


For the Chicken Marinade:

Chicken - 8 fillets
Yogurt - 4 tbsp
Mild / Spicy Curry Paste - 2 tbsp
Red Chilli Powder - 1 tbsp
Turmeric Powder - 1/2 tbsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Salt - As Required
Clear Honey - 1 tbsp
Lemon Juice - 1 tbsp

For the Yogurt Dressing:

Yogurt - 5 tbsp
Lemon Juice - 1 tbsp
Mint Leaves - 10 to 15 (Cut into little ribbons)
Salt - A pinch

To Serve:

Pitta Breads - 8
Lettuce - 1 gem


1. In a mixing bowl, put all the ingredients mentioned above (Chicken Marinade) and mix together.

2. Add the chicken and coat it properly with the marinade, ensuring that every bit is covered properly.

3. Cover and leave to marinate overnight.

4. To make the dressing, put the yogurt, lemon juice and salt into a bowl. Mix them together and then add the mint leaves.

5. Keep in the fridge until needed.

6. Preheat the grill to a low temperature. Put the chicken on a lined baking sheet.

7. Pour half the marinade and grill for about 12 - 15 minutes. Turn it over, pour the remaining marinade and grill for another 12 - 15 minutes, or until cooked. (Make sure its cooked all the way through)

8. Warm the pitta breads in the grill until they puff up. Once they are cool enough to handle, split them open and fill them with the lettuce leaves, chicken and the yogurt dressing.

9. Serve and eat while the chicken it still warm. 


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