Filed Under: chill, north-american, snack, spicesherbs, Under 20 Mins

Chicken Pitas with Yogurt & Mint Dressing

This is a mildly spicy dish with a refreshing, cooling minty sauce. Serve in pita breads for a light lunch or dinner. Note that marinating time is not included in the prep or cooking time.

April 8th, 2012

Excerpted from Cook it Together . © 2009, by Annabel Karmel. Photography by Dave King.  Excerpted with permission of Dorling Kindersley Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Click here for more details about this great cookbook!

Prep Time
20 minutes
Cook Time
12 minutes
  • 4 teaspoons plain yogurt
  • 1 teaspoon mild curry paste
  • 1 teaspoon honey
  • 1 teaspoon lemon juice
  • 3 chicken tenders
  • 4 tablespoons plain yogurt
  • 1 teaspoon lemon juice
  • pinches of salt
  • 8 mint leaves
  • 4 small pita breads
  • 1 head green lettuce
  1. First put the yogurt, curry paste, honey and lemon juice in a bowl and mix together. Add the chicken and mix to coat. Cover and leave to marinate for 30 minutes (or overnight in the fridge).

  2. Meanwhile make the sauce

  3. put the yogurt, lemon juice and salt into a bowl. Roll the mint leaves into a cylinder and use scissors to snip into little ribbons. Mix everything together and keep in the fridge until needed.

  4. Preheat the broiler to low. Put the chicken on a lined baking sheet. Spoon over half the marinade left in the bowl and broil for 6 minutes. Turn the chicken over, spoon on the remaining marinade and broil for 6 minutes or until cooked.

  5. Warm the pita in the oven so they puff up. As soon as they are cool enough to handle, split them open and fill with the lettuce leaves, chicken and yogurt dressing. Then serve.

Chicken Pitas with Yogurt & Mint Dressing