Pita with grilled chicken, mint yoghurt and pickled red onion
This recipe is inspired by the shoarma chicken pita's from @mollybaz. It's one of those dishes that makes everyone at the table happy and is also perfect for preparing for a large group of friends.
- 400 gr. chicken thigh
- 100 ml. yoghurt
- Juice and zest of half a lemon
- 2 cloves of grated garlic
- 1 tsp. sweet smoked paprika powder
- 1 tsp. cumin powder
- 1/2 tsp. cinnamon powder
- 1/2 tsp. cayenne powder
- 1 tbsp. oil
- 1 little gem
- 1/2 cucumber
- 4 (wholemeal) pita's
Pickled red onion
- 250 ml. vinegar
- 350 ml. water
- 100 gr. granulated sugar
- 1/2 tsp. salt
- 3 red onions
- 400 gr. yoghurt
- 15 gr. mint
- Squeeze of lemon juice
- Pinch of salt and pepper
- Mix the first 10 ingredients together in a bowl and leave to marinate for half an hour in the fridge.
- For the pickled red onion, bring the vinegar, water, sugar and salt to the boil in a saucepan and turn off the heat. Cut the red onions into thin half rings and add them. Leave to cool and set aside.
- Heat the oven to 180 degrees.
- Pick the little gem leaves and cut the cucumber into thin slices.
- For the yoghurt-mint sauce, mix the yoghurt, chopped mint, lemon juice and a pinch of salt and pepper together and taste.
- Bake the pita for 4-6 minutes in the oven.
- Remove the chicken from the fridge and heat a grill or frying pan until hot, adding a dash of oil. Shake off any excess marinade and cook in the pan for a few minutes on each side until the chicken is cooked through inside and golden brown and crispy outside. Then slice the chicken.
- Put all the condiments on the table so that everyone can prepare their own pita.
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