Chicken Zorba

18 January, 2016
Serves 4
Prep time
Cook Time

I made this simple lunch dish for a friend back in 2000 and she has just recently asked me for the recipe! It really is a fantastic combination of flavours and works just as well if you substitute white fish, prawns or firm tofu for chicken.  I also swap the pitta bread for a chickpea flatbread or coconut flour flatbread.

Chicken Zorba


  • Juice of 2 limes
  • 2 Teaspoons
    Ground coriander
  • 2 Teaspoons
    Ground cumin
  • 1 Teaspoon
  • 1 Tablespoon
    Fresh mint leaves, chopped
  • 4
    Chicken breasts
  • 150 Grams
  • 150 Grams
    Greek yoghurt
  • 2 Tablespoons
    Coconut oil
  • 4
    Wholemeal pitta breads
  • 1/2
    Red pepper, sliced
  • 1/4
    Cucumber, sliced
  • 1
    Large handful of baby spinach leaves


  1. Mix the lime juice, coriander, cumin, turmeric and mint in a bowl. Slice the chicken breasts into thin strips, add to the marinade and mix well. Cover and refrigerate for at least 30 minutes, but preferably for a few hours.

  2. Mix the houmous and Greek yoghurt together in a bowl and set aside.

  3. Heat the oil in a large frying pan and sauté the chicken until it has browned and is cooked through. Meanwhile, toast and halve the pitta breads.

  4. Spread about a dessert spoon of the houmous and yoghurt mixture into each pitta pocket, then fill with the cooked chicken strips, red pepper, cucumber and baby spinach.

Nutrition: Curcumin is the major constituent of turmeric, which gives the spice its yellow pigment. Both curcumin and turmeric have been demonstrated to have anti-inflammatory properties, as well as antioxidant effects, with various research studies indicating that they may protect against the development of different types of cancer.


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