Spicy chicken with tzatziki, mango and radish
Grilled pita breads from the BBQ filled with a fresh salad of mango, radish and iceberg lettuce.
Grilled pita breads filled with a delicious salad of mango, radish, and iceberg lettuce. A refreshing contrast to spicy BBQ chicken. This summery dish is served with fresh tzatziki. A delicious, quick BBQ meal, perfect for a weeknight meal.
Preparation
Coarsely grate the cucumber, add it to a sieve, and let the cucumber juice drain for 10 minutes. Grate the yellow zest of the lemon. Meanwhile, peel and finely chop the garlic cloves. Mix this with the drained cucumber, sea salt, and black pepper into the Greek yogurt, and grate the lemon zest into it.
Toast the sesame seeds in a dry frying pan until golden brown.
Mix the chicken fillet with the Verstegen Mix for Chicken - Spicy and olive oil, let it marinate for 10 minutes.
Meanwhile, cut the avocado and mango into cubes, shave the radish with a cheese slicer or mandolin and mix this through the iceberg lettuce together with the sesame seeds.
Then grill the chicken breasts on the BBQ for 10 minutes until cooked through. The cooking time depends on the thickness of the breasts. Grill the pita breads on the BBQ with the lid on for 6 minutes.
Cut the pita breads and fill them with the salad and half the tzatziki. Serve with the chicken and the remaining tzatziki.
Tip:
If there is no lid on the BBQ, bake the pita breads in the oven.
Variatietip
Dit gerecht is ook erg lekker vegetarisch. Vervang de kipfilet door halloumi marineer deze met de Mix voor Kip - Pikant en een el olie, bak de halloumi vervolgens op de BBQ.
Ingredients
- 250 g komkommer
- 1 citroen
- 2 tenen knoflook
- ¼ tl Zeezout
- ¼ tl Zwarte peper
- 500 g Griekse yoghurt 10% vet
- 5 g wit Sesamzaad
- 600 g kipfilet
- 1 el olijfolie
- 1 zakje Mix voor Kip - Pikant
- 1 avocado
- 100 g mango
- 100 g radijs
- 100 g gesneden ijsbergsla
- 4 grote pita’s
Supplies
- BBQ
- Grate coarsely and finely
