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NUTRITIONAL INFO: 712 kcals, 14.8g fat (2.2g saturated), 65.6g protein, 24.2g carbs, 13.2g sugar
Place a griddle pan on a medium heat. For the chicken marinade, use a pestle and mortar to bash up the garlic, a small pinch of salt, coriander seeds, finely grated zest of lemon and add enough oil to make loose paste.
Cut the chicken breasts into strips of a similar size, put breasts into a bowl and pour over marinade, massaging the flavours into chicken. Thread the strips onto skewers making sure they are not too tightly packed to allow for even cooking. Place on the hot griddle pan and keep an eye on it, turning regularly.
For the dressing, finely chop the mint leaves. Then grate the cucumber and squeeze out any excess liquid. Put the cucumber into a mixing bowl, grate in a little garlic, add the chopped mint. Mix in yoghurt, a drizzle of extra virgin olive oil and season to taste with salt and pepper, stir to combine.
Remember to keep checking and turning the chicken.
For the slaw salad, using a large cooks knife carefully finely shred white cabbage and onion. Place in a large mixing bowl and add a squeeze of juice from the lemon you used earlier. Roughly chop the coriander leaves and add to slaw with a drizzle of extra virgin olive oil, season with a little salt and pepper.
Place roasted pittas on a platter and dollop the cucumber dressing all over, placing the cooked skewers on top and scattering over the slaw. Finish with a sprinkle of toasted sesame seeds.