🍲 My Recipes

• 500g/ 1lb chicken tenders cut into 4cm/1.5" squares, large vein cut out (or breast)

• 4 tbsp Greek or plain yogurt (65g)

• 3 tbsp lemon juice

• 1 tbsp garlic, finely minced (~4 big cloves)

• 1 tbsp olive oil

• 1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes)

• 1 cup Greek or plain yogurt (250g)

• 1/2 tsp garlic, finely grated or crushed using garlic press (~1 clove)

• 2 tbsp extra virgin olive oil

• 1 1/2 tbsp lemon juice

• 1 tbsp tahini (hulled), or extra 1 tbsp olive oil

• 1 tbsp water

• 1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes)

• 2 tbsp olive oil, for cooking

• 1 tsp parsley, roughly chopped (or equal amounts mint and parsley)

• Lemon wedges & extra virgin olive oil, for garnish

1. Mix marinade, coat chicken, marinade 12 – 24 hours.

2. Whisk sauce ingredients, set aside 1 hr+. Warm in microwave 40 seconds and whisk just before using.

3. Heat 1 tbsp oil over high heat in a large non stick pan. Drain off excess marinade then cook half the chicken, 1 ½ - 2 min each side until golden. Transfer to plate, clean out loose black bits in pan, cook remaining chicken.

4. Spread half the sauce in a bowl/plate, top with chicken, smother with remaining sauce. Drizzle with olive oil, sprinkle with parsley. Serve with flatbreads!

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