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How to make BBQ chicken on flat bread with cucumber pico de gallo

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 8 Coles RSPCA Approved Chicken Thigh Fillets boneless skinless (about 1kg), each cut into 3 pieces
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/4 teaspoons ground cumin
  • 1 teaspoon sumac (optional)
  • 2 ripe tomatoes (250g total), seeded, diced
  • 1 Lebanese cucumber (230g), seeded, diced
  • 1/2 cup fresh mint leaves, loosely packed, chopped
  • 2 spring onions, finely chopped
  • 1 large jalapeno chilli, finely chopped (seeded, if preferred)
  • 2 tablespoons fresh lemon juice, plus zest of 1 lemon
  • 1 small garlic clove, minced
  • 4 pita breads

Method

  • Step 1 Preheat a barbecue on medium-high heat. In a large bowl, toss the chicken, 2 tbs of the olive oil, cumin and sumac to coat. Season with salt and pepper. Thread 3 pieces of chicken onto each of 8 skewers. Barbecue the skewers, turning as needed, for 15 mins or until the chicken begins to char and shows no sign of pink when pierced in the thickest part with the tip of a knife.
  • Step 2 Meanwhile, in a medium bowl, toss the tomatoes, cucumber, mint, onions, chilli, lemon juice, garlic, and remaining 2 tbs olive oil to combine. Season with salt.
  • Step 3 Barbecue the pitas for about 1 min each side or until heated through and toasted. Divide the pitas among 4 plates. Top each pita with 2 chicken skewers and generously spoon the cucumber pico de gallo over the skewers. Sprinkle with lemon zest and serve.