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Nutrition: Per serving

  • kcal364
    low
  • fat9g
  • saturates4g
  • carbs41g
  • sugars5g
  • fibre4g
  • protein28g
  • salt0.6g

Method

  • step 1

    Put the chicken in a bowl. Pare strips of zest from the lemon using a vegetable peeler, then juice the lemon too. Add the peel and half the juice to the chicken, along with the oregano (if using), garlic, cinnamon and oil. Mix well, cover and chill for an hour. The lemon juice will start to ‘cook’ the chicken, so don’t leave for longer.

  • step 2

    Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the chicken strips onto a couple of metal skewers to stop them falling through the grate (you don’t need to do this for the griddle), then grill for a couple of mins each side. The strips will cook through quickly so don’t leave them too long. Season if you like.

  • step 3

    Warm the flatbreads on the edge of the barbecue (or on the griddle) for a minute, then transfer them to plates and spread each with ½ tbsp yogurt. Divide the chicken strips between them, then dot on the remaining yogurt and sprinkle over the pepper and lettuce. Fold or roll the flatbreads to eat.

Recipe from Good Food magazine, June 2018

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.5 out of 5.24 ratings

ronnie220308

oh yh baby

ronnie220308

l0ol0lo

nigelmay54seZlYJIC

Lovely fresh tasting lemony chicken. I used soft tortilla wraps as I couldn't find flatbread as such. Served with spicy potato wedges it was loved by the family. Recommended.

iamannaish

A star rating of 5 out of 5.

I made this with my own flatbreads (using some of the yoghurt and flour and oil). The chicken went so nicely with them! The lemon flavour really comes through and gives a great flavour, while the veg keeps it and light and fresh. I'll definitely be returning to this recipe this summer!

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