Spicy filled pita breads

Ingredients for 4 servings:

• 500 g chicken breast fillet(s), cut into strips
• 3 tbsp natural yogurt
• 1 tsp chili powder
• 3 tbsp lime juice
• 1 tbsp coriander leaves, freshly chopped
• 1 chili pepper(s), green
• 3 tbsp sunflower oil
• 4 pita bread(s)
• ¼ head of iceberg lettuce
• 6 tomatoes
• 8 spring onions
• 1 tbsp lemon juice
• 8 chili peppers (jalapeno)
• 1 onion(s)
• 2 cloves garlic
• 2 red chili peppers
• 1 pinch(s) ground cumin
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 5 minutes

Wash the green chili, deseed if necessary, and chop finely. Mix together the yogurt, chili powder, lime juice, coriander, 1 tablespoon of oil, and the green chili. Season with salt. Place the chicken in a large bowl. Pour the marinade over the meat and mix thoroughly. Cover with plastic wrap and marinate in the refrigerator for about 2 hours. Heat the grill. For the chili sauce, heat the remaining oil in a small saucepan. Chop the onion and garlic and add to the hot oil. Sauté over low heat for about 5 minutes until translucent and lightly browned. Meanwhile, wash, peel, deseed, and chop 4 tomatoes. Add them to the garlic and onion along with the finely chopped red chilies and cumin, and season with salt and pepper. Simmer for 15 minutes until slightly thickened. Keep the sauce warm. Drain the chicken and reserve the marinade. Thread the meat onto pre-soaked wooden skewers and grill over medium heat for 6-10 minutes, until cooked through. Turn frequently and brush with marinade. Meanwhile, slice the pita bread and lightly toast it on the grill. Fill the bread with lettuce strips, tomato slices, spring onions, and chicken. Then drizzle with lemon juice and top with the jalapenos. Serve with the chili sauce.