Yoghurt Spiced Grilled Chicken Wrap10:30 AM
I had some plain yoghurt recently and I was contemplating whether to use it in cooking or as a dip for meatballs or something. I ended up testing it out as a marinade for some lovely chicken breast I had for lunch on a Sunday. Yoghurt is commonly used in so many cuisines but I thought I'd try it with some Indian spices and make a big wrap for a very fulfilling lunch. It tastes great serves with raw yellow onions, a squirt of lime all over, some lettuce and mint sauce on pita. You could also eat it with rice or serve it with any roti. It's not the same as a tandoori but it is similar and as I don't have a clay oven, the normal oven does it just fine.
(makes for 1 large chicken breast for 2 pax)
- 1 small plain yoghurt pack (or half a cup of yoghurt)
- 2 tbspn garlic powder
- 2 tspn paprika powder
- 1 tbspn garam masaala
- 1 tspn cumin powder
- 2 tbspn meat curry powder
- 1 tspn cayenne powder
- 1 tspn dried rosemary (optional)
- 1 tspn dried thyme (optional)
- 1 tspn crushed peppercorn
- 1 tspn turmeric powder
- salt to taste
- 1 tbspn oil
- raw onion slices
- mint sauce
- hot sauce (optional)
- lettuce leaves
- pita pieces
1. Mix all marinade ingredients together, leave it for at least 1 hour or so. You can mix it early of the week and freeze it for future use.
2. Once marinated, put it on a baking dish, pour the olive oil on top and pop it in the oven for 20mins at 160-180 degrees celcius or until it's cooked.
3. Slice it and put it on the pita with the other wrap ingredients. Be creative with the fillings according to preference if you like.