Childhood memories of squashed bland ham sandwiches, bruised apples and crushed crisps left picnics at the bottom of my to do list. Enduring them more than enjoying them something had to change, and in a desperate attempt to please my outdoor palate I recently began tinkering with the contents of my picnic basket.
These days I stay away from sliced bread in my sandwich, preferring wraps, pittas and good quality rolls. Secondly the filling needs some pizazz, the supermarkets are filled with dull pots of sandwich fillings, for very little extra effort you can be left licking your lips rather than rinsing your mouth out.
Marinated meat has become a particular favourite of mine, experimenting with a variety of marinades and flavours. Leave to marinade for as little as twenty minutes, but I often prepare the night before and stand in the fridge overnight. Yogurt is a popular staple choice with my family.
Spiced Chicken and Lime Pitta
- 6 Boneless/Skinless Chicken Thighs
- 1 Cup Low Fat Yogurt
- 1 Lime
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Ground Turmeric
- 1 tsp Ground Ginger
- 1 Onion
- 1 Red Bell Pepper
Slice the chicken into strips or bitesize chunks. I used thigh because it was available, but equally use breast.
Peel and chop the onion. Remove the core and seeds from the pepper and dice.
Prepare the marinade by pouring the yogurt into a large bowl and stirring in the spices and lime juice. Season with salt and pepper.
Add the chicken and vegetables and stir until everything is thoroughly coated. Marinade for a minimum of twenty minutes. I leave overnight to allow the meat to become tender and the flavours infuse.
Add a little oil into a large frying pan and add the marinated meat and vegetables. Cook for at least fifteen minutes on a medium to high heat stirring often, until the meat is cooked through and brown.
Prepare pittas with salad of choice and add the meat.