Juicy chunks of chicken and peppers inside warm pittas with lettuce, tomatoes and cheese are a step away from your ordinary sandwich.
1 person made this
4 chicken breast fillets, about 150g each
1 large green pepper, seeded
1 tbsp olive oil
juice of 1 lemon
4 pitta breads
50g soft cheese with herbs and garlic
4 crisp lettuce leaves
2 tomatoes, sliced
salt and freshly ground black pepper
Method Prep:10min › Cook:15min › Ready in:25min
Soak eight wooden skewers in cold water for at least 30 minutes. Alternatively, use metal skewers.
Cut the chicken into even, bite-sized pieces. Cut the pepper into pieces the same size as the chicken. Preheat a moderate grill.
Thread alternate pieces of chicken and pepper on to the skewers, pushing the ingredients close together so that they stay juicy. Brush with oil.
Grill the brochettes for 7–8 minutes on each side until the chicken is cooked through. Squeeze over the lemon juice.
Warm the pitta bread, either under the grill or in a toaster. Spread the soft cheese on the lettuce leaves.
To serve, split the pittas open and insert the lettuce and tomato slices. Season the brochettes, then slip the chicken and peppers into the pitta pockets.
*Instead of just chicken, use 300g cubed chicken breast and 2 sliced spicy sausages. Serve in hunks of baguette, spread with mustard and filled with tomato slices. *Leftover pittas can be toasted and used in a salad instead of croûtons.