Chicken Zorba
I know I first wrote this recipe down in 1997. I've forgotten where it came from.
Time: ~15 minutes preparation, ~1 hour marinade, ~10 minutes to cook
Serves: 4
Ingredients
- 4 chicken breasts
- 2 tablespoons of olive oil
- 150g Humous
- 150g Greek yoghurt
Marinade
- Juice of 2 limes
- 1 level teaspoon ground coriander
- ½ level teaspoon ground cumin
- ½ level teaspoon tumeric
- 1 tablespoon chopped mint
- Pinch of salt
Method
- Mix the lime juice, coriander, cumin, tumeric, salt and mint together in a bowl.
- Cut the chicken into thin strips and cover in the mixture. Cover the bowl with cling film and leave to marinade. Stir occasionally.
- Mix the yoghurt and humous together in equal measures and chill until required. Typically I use a heaped desert spoon of each per person.
- Heat the oil in a large frying pan and cook the chicken for 8-10 minutes, stirring regularly, until golden.
- Heat the pitta bread under a hot grill and split with a knife. Fill with chicken, salad and the humous/yoghurt mixture.
Tips
- You can cheat and use dried mint.
- You can also just cook this all up without the marinading and it tastes almost as nice.
- For the salad I use chopped tomatoes, diced red/orange/yellow peppers, and diced cucumber. I also like to use some chopped spring onions sometimes.