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chicken breasts onion garlic olive oil lemon freshly ground black pepper wholemeal pitta bread Greek yogurt cucumber
Viewed: 67 - Published at: 8 years agoIngredients
- 2 skinless chicken breasts, weighing about 175 g (6 oz) each
- 1 onion
- 2 garlic cloves, crushed
- 1 tablespoon olive oil
- juice of 1 lemon
- freshly ground black pepper
- 1 standard-size wholemeal pitta bread
- 200 g (7 oz) low-fat greek yogurt
- a quarter of a cucumber
Method
- Rinse and pat dry the chicken breasts with kitchen paper.
- If you have a food processor or blender, chop the onion and put it in the processor with the garlic, olive oil, lemon juice and some black pepper, then whizz them together until you have a paste. If you haven't, grate the onion and garlic into a bowl, add the oil, lemon juice and pepper and mix everything together well.
- Cut the chicken breasts into 2 cm (just under 1 inch) pieces and put them in a bowl. Spoon the onion mixture over them and rub it in well, ensuring that all the pieces have been coated with the mix. Cover the bowl and put it in the fridge for at least 2 hours.
- If you are using bamboo or wooden skewers, soak them in water for 30 minutes before you need them. Preheat the grill to a medium to high heat, and thread the chicken pieces onto the skewers. Find a roasting dish big enough for the ends of the skewers to rest on the sides, suspending the chicken and allowing it to cook properly, then place it under the hot grill.
- Grill the kebabs for 5 minutes, then turn the skewers over and cook for another 5-10 minutes, or until the chicken is done.
- Towards the end of cooking, put the pitta breads under the grill to warm. Put the yogurt in a bowl; finely chop the cucumber and stir it into the yogurt with a lot of black pepper.
- Arrange the skewers on a plate and put some of the cucumber and yogurt alongside. Serve immediately, with the warm pitta bread and a green salad.
