Sumac chicken skewers with whole wheat pita, tomatoes and yogurt

Ingredients

For 1 serving

• Chicken breast150 g
• Sumac1 teaspoon
• Cuminto taste
• Greek yogurt 2%60 g
• Whole wheat pita1
• Tomatoes100 g
• Cucumber80 g
• Red onion30 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Cut the chicken breast into cubes of about 3 cm and mix in a bowl with the sumac, cumin, oil and a pinch of salt; leave to marinate for 10 minutes. If using wooden skewers, soak them in water meanwhile so they don't burn.
2. Meanwhile, wash the tomatoes and cucumber and cut them into dice of about 1 cm; peel the red onion and dice it finely.
3. Heat a griddle pan or grill over high heat for a few minutes. Thread the chicken onto the skewers and cook for 10 minutes, turning often, until well charred outside and white in the centre.
4. Warm the pitta on the griddle for 30 seconds per side, until soft and hot, and open it into a pocket.
5. Fill the pitta with the vegetables, the chicken slid off the skewers and the Greek yoghurt, finishing with a pinch of sumac.