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Greek Chicken and Kale Pita Sandwiches



Toasted pita bread stuffed full with pepper and garlic infused chicken, leafy kale and juicy grape tomatoes, and finished with a homemade cucumber mint yogurt sauce. 


Prep Time: 35 minutes
Total Time: 45 minutes
Servings: 4 pita sandwiches



2 Lemons 
1/4 cup Olive oil 
1 tsp. Cumin 
1 tsp. Corriander
1/2 cup plus 1 Tbsp. Robert Rothschild Farm Pepper & Garlic Dip 
4 medium Chicken breasts, cut into strips 
1 1/4 cups Greek yogurt, plain 
1 medium Cucumber, coarsely chopped 
2 cups Grape tomatoes, halved 
4 cups Kale 
1 Tbs. Mint, finely chopped
4 Pitas, toasted



In medium bowl, whisk together juice of one lemon, olive oil, cumin, corriander and 1/2 cup Robert Rothschild Farm Pepper & Garlic Dip. Season to taste with salt and pepper. Add chicken to pepper and garlic mixture and refrigerate for 30 minutes. Over medium heat, add marinated chicken to an oiled pan and cook until opaque. In a small bowl, whisk together yogurt, mint and 1 tablespoon lemon juice. Stir in cucumber. Build sandwich by stuffing pita with kale, tomatoes and chicken and topping with cucumber yogurt sauce.

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