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Marinated Middle Eastern Chicken
Tender pieces of chicken in a spicy yogurt marinade make this marinated Middle Eastern chicken recipe a great choice for a tasty midweek meal! Served in a pitta bread with a tasty tahini dressing too!
Course
Main Course
Cuisine
Middle Eastern
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Servings
2
Calories
478
kcal
Author
Corina Blum
Ingredients
Ingredients for the Marinade
1
tablespoon
fresh parsley
or 1 teaspoon dried parsley
½
teaspoon
crushed chilli flakes
½
teaspoon
ground allspice
¼
teaspoon
ground ginger
¼
teaspoon
ground cumin
¼
teaspoon
ground coriander
Pinch
salt
Pinch
black pepper
2
tablespoon
plain yogurt
1
tablespoon
lemon juice
1
clove
garlic
crushed
Ingredients for the Tahini Dressing
2
tablespoon
plain yogurt
½
tablespoon
tahini
1
tablespoon
lemon juice
1
clove
garlic
crushed (optional)
Pinch
black pepper
Pinch
Salt
Other Ingredients
2
chicken breasts
2
pitta breads
100
g
lettuce
shredded
Metric
-
US Customary
Instructions
Make the marinade for the chicken by mixing all the marinade ingredients together. Taste it and adjust any flavourings if necessary.
Chop the chicken and cover with the marinade. Put in the fridge for at least an hour.
Make the tahini dressing by mixing all the ingredients together and again taste and adjust if necessary.
Put a little oil in a pan and add the chicken. Alternatively you could grill it.
To serve, warm the pitta breads. Open them along the side, add the chicken, the sauce and the lettuce.
Video
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
478
kcal
|
Carbohydrates:
38
g
|
Protein:
56
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Cholesterol:
150
mg
|
Sodium:
598
mg
|
Potassium:
1036
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
636
IU
|
Vitamin C:
14
mg
|
Calcium:
122
mg
|
Iron:
2
mg