Cooking time: 5 min – Preparation time: 10 min – Serves: 6
Ingredients
800 g chicken breast fillets
1 red chili pepper
2 garlic cloves
1 red onion
1 small bunch of coriander
1 tsp Espelette pepper
1 tsp cumin
Salt, pepper
12 mini pita breads
1/2 cucumber
A few salad leaves
2 Greek yogurts
1/2 bunch of mint
2 tbsp olive oil
Preparation:
1. Finely chop the chicken breast with a knife. Thinly slice the vegetables and coriander. In a large bowl, combine the meat, vegetables, and herbs. Add the spices and season.
2. Take a spoonful of the mixture with a large spoon, then shape mini patties with wet hands. Repeat until all the minced meat is used. Chill until ready to serve.
3. Prepare the sauce by mixing the Greek yogurt, chopped mint, olive oil, cumin, and a pinch of salt. Keep chilled. Wash the salad, slice the cucumber (without peeling). Keep chilled.
4. Preheat the Kokko and lightly oil it. Warm the pita breads for 2 minutes on each side, then make a slit along one edge. Slip a salad leaf and a chicken patty into each bread. Add a few cucumber slices and a little sauce.
Tip: For extra indulgence, serve the remaining sauce on the side.
