Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
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. Slice the chicken breasts into goujons and add them to a bowl. Wash the lemon and grate its zest with a fine blade. Add 0.5/0.75/1 tsp of lemon zest, 1/1.5/2 Tbsp of lemon juice, garliconionpowder, olive oil, honey, dried oregano, salt and pepper to the bowl. Set it aside.
Tip!Marinate the chicken up to 24 hours in advance.
2 Roast veggies
Meanwhile, peel and slice the onions into wedges. De-seed and chop the peppers into rough chunks. Chop the tomatoes roughly. Add the onions, peppers and tomatoes to a lined baking tray. Drizzle with olive oil and season with salt. Toss until coated. Roast in the oven for 10 min.
3 Roast skewers
Thread the chicken onto bamboo skewers. Remove the vegetables from the oven and place the skewers on top (alternatively, cook the skewers on a grill and continue to bake the vegetables in the oven). Roast the lot for 10 min further or until the chicken is cooked through.
4 Make tzatziki
Add the yogurt to a bowl. Peel and mince the garlic. Grate the cucumber and squeeze out any excess liquid. Add 0.5/1/1 garlic clove and the cucumber to the yogurt. Season with a pinch of salt.
Tip!Don't like raw garlic? Go easy!
5 Heat pitta
Toast the pitta pockets in a hot oven for 3-5 min or in a toaster until warmed through.
Slice each pitta into two pockets and stuff with the vegetables, chicken and tzatziki. Alternatively load the pitta and fold it over.