Spicy chicken pitas, great for summer alfresco dining

Ingredients

• 4 chicken breast fillets, thinly sliced
• 30 ml (2 Tbsp) olive oil
• 30 ml (2 Tbsp) Hinds Southern Grill Seasoning
• sunflower oil for frying

Salad

• 1 red onion, chopped
• 2 tomatoes, chopped
• 200 g ( ) Rhodes Quality Sweet & Sour Gherkins, drained and chopped
• 1 x 410 g can Rhodes Quality Whole Kernel Corn, drained
• 5 ml (1 tsp) ground cumin
• 125 ml (½ cup) plain yoghurt
• 30 ml (2 Tbsp) mayonnaise
• 30 ml (2 Tbsp) fresh coriander, chopped
• salt and freshly cracked black pepper
• to serve: fresh chopped lettuce, 6 pita bread

Method

1. Place the chicken strips into a large bowl, add the olive oil and the Hinds Southern Grill Seasoning and toss well to mix.
2. Leave to marinade overnight or for at least 1 hour.
3. To make the salad, place the onion, tomatoes, Rhodes Quality Sweet & Sour Gherkins and Rhodes Quality Whole Kernel Corn into a large bowl.
4. Add the cumin, yoghurt, mayonnaise and coriander and stir well to mix.
5. Season to taste.
6. Heat the sunflower oil in a non-stick frying pan and fry the chicken strips, turning to fry evenly on both sides, for 10 minutes or until heated through.
7. Heat the pita bread and slice to open.
8. Fill each pita with lettuce.
9. Add chicken strips and gherkin and corn salad.
10. Serve warm.

Serving

Serves 6

Cooking Times

Prep Time: 20  minutes  Cooking Times: 12  minutes