Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2964 / 709
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Marinate chicken
Preheat the oven to 200°C/180°C fan. Soak the bamboo skewers in water. Chop the chicken breasts into bite-sized cubes and add them to a bowl. Wash the lemon and grate its zest with a fine blade. Add 0.5/1/1 tsp of lemon zest, 1/1.5/2 tbsp of lemon juice, the garliconionpowder, olive oil, honey, dried oregano, smokedpaprika, salt and pepper to the bowl. Set aside.
Tip!Marinate the chicken up to 24 hours in advance.
2 Thread skewers
Peel and slice the onions into wedges and separate them into petals. De-seed and chop the peppers into bite-sized pieces. Thread the marinated chicken, peppers and onion onto the skewers.
3 Roast skewers
Add the chickenskewers to a baking tray with a drizzle of oil and a pinch of salt. Roast for 10-12 min or until the chicken is cooked through.
Tip!To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready!
4 Make tzatziki
Meanwhile, peel and mince 0.5/0.5/1 garliccloves. Grate the cucumber and squeeze out any excess liquid. Add the garlic, cucumber and the yogurt to a bowl. Season with a pinch of salt and pepper. Slice the tomatoes.
Tip!Don't like raw garlic? Go easy.
5 Heat pitta
Heat the pitta pockets in the oven for 3 min or until soft and warmed through.
Slice each pitta into two pockets and stuff with the tomatoes, chicken, vegetables and tzatziki. Alternatively, top each pitta with the roasted ingredients and fold them over.