- STEP 1
Mix the lime juice, coriander, cumin, tumeric, salt and mint together in a bowl.
- STEP 2
Cut the chicken into thin strips and cover in the mixture. Cover the bowl with cling film and leave to marinade. Stir occasionally.
- STEP 3
Mix the yoghurt and humous together in equal measures and chill until required. Typically I use a heaped desert spoon of each per person.
- STEP 4
Heat the oil in a large frying pan and cook the chicken for 8-10 minutes, stirring regularly, until golden.
- STEP 5
Heat the pitta bread under a hot grill and split with a knife. Fill with chicken, salad and the humous/yoghurt mixture.