Name: Barbecued chicken with minted tomato salad
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: Barbecued chicken; 2 tablespoon lemon juice; 1 tablespoon sumac; 2 teaspoon finely chopped fresh oregano; 2 tablespoon olive oil; 6 x 200g chicken breast fillets; 3 lemons, halved; 3 large (240g) pita bread; Minted tomato salad; 2 tablespoon lemon juice; 2 tablespoon olive oil; 500 gram grape tomatoes, halved; 2 (260g) lebanese cucumbers, cut into ribbons; 1 cup firmly packed fresh flat-leaf parsley leaves; 1 cup firmly packed fresh mint leaves; 2 teaspoon finely chopped fresh oregano; 8 green onions, sliced thinly

Ingredients

Barbecued chicken

2 tablespoon lemon juice

1 tablespoon sumac

2 teaspoon finely chopped fresh oregano

2 tablespoon olive oil

6 x 200g chicken breast fillets

3 lemons, halved

3 large (240g) pita bread

Minted tomato salad

2 tablespoon lemon juice

2 tablespoon olive oil

500 gram grape tomatoes, halved

2 (260g) lebanese cucumbers, cut into ribbons

1 cup firmly packed fresh flat-leaf parsley leaves

1 cup firmly packed fresh mint leaves

2 teaspoon finely chopped fresh oregano

8 green onions, sliced thinly

Method

1.Combine juice, sumac, oregano and half the oil in a large bowl with chicken. Cover and refrigerate for 3 hours or overnight.

2.To make the minted tomato salad; whisk the juice and oil in a large serving bowl; add the remaining ingredients and toss gently to combine.

3.Cook the chicken on a barbecue (or grill or grill plate) until browned on both sides and cooked through. Stand for 5 minutes, then slice thickly.

4.Cook the lemon, cut-side down, for about 3 minutes or until browned lightly. Brush the bread on both sides with the remaining oil. Brown lightly on the barbecue and break into coarse pieces.

5.Combine salad and bread; serve with chicken and lemon.

Women's Weekly Food