How to make it

  • In a large bowl, mix the yoghurt with the crushed garlic, half the fresh mint, half the dried mint, half the lemon juice and season to taste with salt and pepper;
  • Set aside half the mixture in a small bowl;
  • With the other half, thoroughly coat the chicken breasts;
  • Place them in a sealed container and marinade in fridge for a minimum of 2 hours - longer if possible.
  • Method
  • Preheat a grill/griddle pan or barbeque;
  • Add the chicken and cook for some 7 to 8 minutes or so on each side or until fully cooked through with the juices running clear and the breasts starting to char at the edges;
  • Transfer to a plate, cover with foil and leave to rest for some 5 minutes or so;
  • Slice the breasts into edible slices and arrange on a serving platter;
  • To make the salad, in a large bowl, combine the lettuce, tomato and cucumber with the remaining fresh mint, dried mint and lemon juice;
  • Add the olive oil and thoroughly toss everything together;
  • Warm the pitta breads under the grill or whatever and cut in half;
  • Serve with the chicken, salad and remaining minted yoghurt dressing.

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