Caribbean Jerk chicken pita MD Shelley Barnard created this tasty dish on the fly a couple of nights ago and decided it was definitely worth sharing via our blog – give it a try and let us know what you think.

Serves 2


3 chicken breasts, diced into cubes

4 Tbsp Caribbean Jerk spice

Sunflower Oil for frying, just a splash

½ lime

4 pita breads, cut in half and toasted

8 small tomatoes, quartered

Lettuce leaves

½ cucumber, quartered

Coriander leaves

8 Tbsp Hummus

Yoghurt sauce

125 ml yoghurt

½ tsp crushed garlic

½ lime

Mix all the yoghurt sauce ingredients and leave to stand in the fridge (it’s like tzatziki without the cucumber and is so much healthier than mayonnaise or store-bought sauces).

Coat the chicken with the the spice mix and cover (no oil required here.)  This can be done up to a day before and refrigerated to allow the flavours of the spice to fuse with the chicken.

Fry the chicken in batches until browned, a little crispy on the outside and cooked through.  You’ll smell the cinnamon coming through and it’ll make your mouth water.  Remove from the heat and squeeze the lime over the chicken.

Spread the inside of each pita with hummus and then start packing it with leaves, tomato, cucumber, chicken and coriander.  Pour some yoghurt sauce over the top and voila! A delicious, healthy and easy dinner in 20 minutes.


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