About this recipe:A simple, yet flavoursome pitta bread sandwich, made from chicken that is marinated and grilled, then served in a warm pitta bread with yogurt, onion, tomatoes and cucumber. You can also make this recipe with beef or lamb.
250ml natural yogurt
2 tablespoons fresh lemon juice
1/2 teaspoon hot pepper sauce
1 tablespoon malt vinegar
4 cloves garlic, finely chopped
1 tablespoon finely chopped onion
1/2 teaspoon black pepper
1/2 teaspoon crushed chillies
1/2 teaspoon ground mace
1/4 teaspoon salt
900g skinless, boneless chicken breast fillets, thinly sliced
8 pitta breads, warmed
125ml natural yogurt
1 onion, thinly sliced
1 large tomato, diced
1 cucumber, thinly sliced
250ml Ranch dressing
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To make the marinade, stir together 250ml yogurt, lemon juice, hot pepper sauce and vinegar. Stir in the garlic, onion, pepper, crushed chillies, mace and salt. Marinate the chicken overnight in the refrigerator.
Preheat the grill.
To cook, drain the marinade from the meat and place on a slotted grill pan. Grill, turning after a few minutes, until cooked through, about 5 minutes.
To assemble the schwarma, spread each pitta with a tablespoon of natural yogurt; layer with onion, tomato and cucumber. Pile on the grilled chicken and dress with Ranch dressing.