SPICY CHICKEN PITTA POCKETS

 

» Place the chicken in a large bowl. Mix the yogurt, chilli powder, lime juice, coriander, green chilli and oil in a jug with salt to taste. Pouring the mixture over the chicken and toss until the chicken is coated. Cover with clingfilm and leave to marinate in the refrigerator for 2 hours.
» Preheat the barbecue. Drain the chicken, reserving the marinade. Thread the chicken onto 4 metal or pre-soaked wooden skewers. Cook over medium-hot coals, turning and frequently brushing with the reserved marinade, for 6-10 minutes, or until cooked through. Meanwhile, slit the pitta bread with a sharp knife and toast briefly on the barbecue.
» To serve, remove the chicken from the skewers and fill the pitta bread with the lettuce, tomato slices, spring onions and chicken. Top with the jalapeno chillies and serve immediately with lemon wedges for squeezing over.
SERVES 4

• 500 g/1 1b 2 oz skinless, boneless chicken, cut into 2.5-cm/1-inch cubes
• 3 tbsp natural yogurt
• 1 tsp chilli powder
• 3 tbsp lime juice
• 1 tbsp chopped the fresh coriander
• 1 fresh green chilli, deseeded and
• finely chopped
• 1 tbsp sunflower oil
• salt

to serve

• 4 pitta breads
• 1/4 iceberg lettuce, shredded
• 2 tomatoes, thinly sliced
• spring onions, chopped
• 8 bottled jalapeno chillies, drained
• lemon wedges