- 2 tbsp ras el hanout paste
- 1 tbsp oil
- 1 lemon, juiced
- 4 boneless chicken thigh fillets
- 100g (3 1/2oz) low-fat Greek-style yogurt
- 1 garlic clove, crushed
- 2 large pitta breads, toasted and halved horizontally
- 2 tomatoes, sliced
- 1 small red onion, sliced
- 1 little gem lettuce, shredded
- 1 tbsp jalapeños from a jar, drained
- In a large bowl, combine the ras el hanout paste with the oil and half the lemon juice. Add the chickenand toss to coat in the mixture. Set aside.
- In a separate small bowl, combine the yogurt, garlic and remaining lemon juice; season to taste. Set aside until ready to serve.
- Preheat a griddle pan or grill to medium-high. Cook the chicken for about 7 minutes on each side, until cooked through (make sure the juices run clear and no trace of pink meat remains). Remove from the pan or grill and slice.
- Stuff one sliced thigh into each pitta pocket, along with the tomatoes, onion and lettuce. Serve with the yogurt dressing and jalapeños on the side.
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