TODAY’S RECIPE: Lemon & yoghurt chicken flatbreads

REFRESHING flavours. SERVES 4.

Ingredients

2 skinless chicken breasts, cut into strips

1 lemon

1 tsp dried oregano

1 garlic clove, crushed Pinch cinnamon

1 tbsp olive oil

4 flatbreads 4 tbsp Greek yoghurt

¼ red pepper, finely chopped

1 Little Gem lettuce, finely chopped

Method

1 Put the chicken in a bowl. Pare strips of zest from the lemon using a vegetable peeler, then juice the lemon. Add the peel and half the juice to the chicken, along with the oregano, garlic, cinnamon and oil. Mix well, cover and chill for an hour.

2 Heat barbecue or cook indoors on a griddle pan. If cooking on a barbecue, thread chicken strips on to metal skewers and grill for a couple of minutes each side. Season if you like.

3 Warm flatbreads on edge of barbecue (or griddle) for a minute, then transfer to plates and spread each with some of the yoghurt. Divide chicken strips between them, then dot on rest of yoghurt and sprinkle over pepper and lettuce. Fold or roll flatbreads to eat.

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