Did you see Dale’s healthy chicken kebab alternative to the takeaway Doner meat and chips The Bassett family were totally addicted to?
Here is the full recipe, straight from the Eat, Shop, Save cookbook which available from all reputable bookstores and online now.
Want to grab yourself a copy? You can do so, here.
- Serves 1
- 5 mins prep
- 25 mins cooking
- 1 chicken breast
- 2 tablespoons of greek yoghurt
- 50g feta cheese
- 1 large wholemeal pitta
- 1 large tomato, sliced
- ¼ red onion, sliced lengthways
- 1 oregano sprig
- Salt and pepper, to taste
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
Place the chicken breast on a baking tray and season with a little salt and pepper. Cook in the oven for 20-25 minutes.
Whilst the chicken is cooking, place the yoghurt in a bowl. Crumble in the feta cheese and season with a little pepper. Mash together with a fork.
Place the pitta in the oven for around a minute, just long enough to warm it. Cut along one side to make a pocket.
Remove the chicken from the oven and cut into slices.
Line one side of the inside of the pitta with the tomato slices, add the sliced chicken and then the sliced onion. Top with the yoghurt and feta mixture and sprinkle over the oregano leaves.
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