CHICKEN ZORBA

CHICKEN ZORBA


This is a great 'Chicken Kebab' recipe, count 2½ points for the pitta bread.

Marinade:
Juice 2 limes,
1 level tspn ground coriander,
1 level tspn ground cumin,
1/2 level tspn turmeric,
Pinch salt,
1 tbls
Freshly chopped mint (2 tsps dried),
4 skinless chicken breast fillets.

To serve:
Fat free fromage frais,
4 wholemeal pitta bread), ( 2½ POINTS PER PITTA)
Mixed salad leaves,
Sliced toms or halved cherry toms and
Sliced yellow pepper.


Mix lime juice, herbs, spices & salt in bowl.   Cut chicken into strips or bite sized pieces and add to marinade, mix well to coat, cover & leave to marinade in fridge for as long as possible but at least 30 mins, stirring occasionally.
'Dry fry' in frying pan/wok with marinade & a little water, add water as required (it dries out suddenly) until cooked.   Heat the pitta under grill, cut in 1/2 crossways & make into pockets. 'Butter' with lots of fromage frais, stuff pocket with chicken & mixed salad & enjoy.