Spicy Filled Pita Breads
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 3 hrs 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast fillet (s), cut into strips
- 3 tablespoon natural yogurt
- 1 teaspoon chili powder
- 3 tablespoon lime juice
- 1 tablespoon coriander leaves, freshly chopped
- 1 chilli pepper (s), green
- 3 tablespoon sunflower oil
- 4 pita bread (s)
- 0.25 ¼ head iceberg lettuce
- 6 tomato (s)
- 8 spring onion (s)
- 1 tablespoon lemon juice
- 8 chilli pepper (s) (jalapeno)
- 1 onion (s)
- 2 cloves garlic
- 2 chilli pepper (s), red
- 1 pinch (s) ground cumin
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the green chilli pepper, core if necessary and chop finely. Mix the yogurt, chili powder, lime juice, coriander, 1 tablespoon oil and green chili. Season to taste with salt.
- Put the chicken in a large bowl. Pour the marinade over the meat and mix thoroughly. Cover with cling film and marinate in the refrigerator for approx. 2 hours.
- Heat up the grill. For the chilli sauce, heat the remaining oil in a small saucepan. Chop the onion and garlic and add to the hot oil. Sauté over low heat for approx. 5 minutes until translucent and lightly brown.
- Meanwhile, wash, peel, core and chop 4 tomatoes. Add to the garlic and onions together with the finely chopped red chillies and the cumin and season to taste with salt and pepper. Reduce for 15 minutes and thicken slightly. Keep the sauce warm.
- Drain the chicken and save the marinade. Place the meat on previously soaked wooden skewers and grill over a medium heat for 6-10 minutes until the meat is cooked through. Turn frequently and brush with marinade.
- In the meantime, cut open the pita breads and lightly toast them on the grill. Fill the bread with lettuce strips, tomato slices, spring onions and chicken. Then drizzle with lemon juice and put the jalapenos on top. Serve with the chili sauce.
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