Stuffed pittas with chicken

Marinating chicken gives it a delicious flavour and makes it really tender, too. This recipe calls for juicy lemons, a kick of garlic and some fragrant cumin seeds. Once you’ve cooked the chicken kebabs, serve the dip and salad in separate bowls, put the pitta on a plate and let everyone tuck in…

Serves: 6


pittas750g SuperValu chicken breast, cut into cubes
Zest and juice of 1 lemon
1 garlic clove, crushed
1 teaspoon cumin seeds, toasted
2 tablespoons olive oil
6 pitta breads, toasted
170g pot SuperValu tzatziki
Salt and freshly ground black pepper

For the salad:100g spinach
2 tomatoes, cut into wedges
1 red onion, finely sliced
2 tablespoons olive oil
1 tablespoon red wine vinegar


1. Put the chicken in a sealable container and stir in the lemon zest, garlic, cumin and oil. Chill for at least two hours to allow to marinate. Soak 12 wooden sticks in cold water.

2. Stir together the yogurt, cucumber, garlic, mint and vinegar and season well. Chill.

3. When ready to cook the chicken, preheat the grill. Push the cubes of meat onto the skewers and cook under the grill for 10-15 minutes, turning over halfway through. Check the chicken is cooked by piercing one chunk with the tip of a knife. It’s ready if the juices run clear.

4. Put the spinach tomatoes and red onion in a bowl. Whisk together the oil and vinegar and season and drizzle over the salad. Toast the pitta bread.

5. Serve the skewers with the salad, pitta and tzatziki spooned over the top.


If you want to make your own tzatziki, here’s what to do… Halve 1 whole cucumber lengthways and scoop out the seeds. Grate the flesh and put in a bowl. Add 300g Greek yogurt, 1 crushed garlic clove, 1 tbsp freshly chopped mint and 1 tbsp white wine vinegar. Stir everything together and season well.


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