Cooking time: 5 min - Preparation time: 10 min - Serves: 6
Ingredients
800 g chicken breast
1 chili pepper
2 garlic cloves
1 red onion
1 small bunch coriander
1 tsp. Espelette pepper
1 tsp. cumin
Salt, pepper
12 pita bread rolls
1/2 cucumber
A few salad leaves
2 Greek yoghurts
1/2 bunch mint
2 tbsp. olive oil
Preparation:
1. Chop the chicken breasts with a knife. Finely chop the vegetables and coriander. Mix the meat, vegetables and herbs in a large bowl. Add spices and season.
2. Scoop out some of the mixture with a large spoon, then shape into mini-steaks with damp hands. Continue until you've used up all the mince. Chill until ready to eat.
3. Prepare the sauce by mixing the Greek yogurt, chopped mint, olive oil, cumin and a little salt. Set aside in a cool place. Wash the salad and cut slices from the cucumber (without peeling). Set aside in a cool place.
4. Heat the Kokko and lightly oil. Heat the pita breads for 2 minutes on each side, making a slit along one edge. Slide a lettuce leaf and a chicken steak into each loaf. Add a few slices of cucumber and a little sauce.
Tip: For an extra touch of deliciousness, serve the remaining sauce on the side.
