1 stalk lemongrass, trimmed, finely chopped
1 Tbsp thyme leaves
3 cloves garlic, crushed
3 tsp extra virgin olive oil
juice 1 small lemon
300 g skinless chicken breast fillet, trimmed of fat, thinly sliced lengthways
6 wooden skewers, soaked in cold water for 30 minutes
olive oil spray
2 wholemeal pitas
35 g rocket
60 gram coleslaw mix
½ red onion, cut into thin wedges
1 Tbsp 99% fat-free French salad dressing
2 lemons cut into wedges
- Combine the lemongrass, thyme, garlic, oil and lemon juice in a shallow dish. Add the chicken and toss well to coat. Thread chicken onto the soaked wooden skewers.
- Preheat a chargrill plate on medium-high. Spray chicken with cooking spray and add to the grill. Cook for 3-4 minutes, turning occasionally, or until cooked through. Transfer to a plate and cover loosely with foil. Spray both sides of the pita bread with cooking spray. Add to the chargrill and cook for 1-2 minutes each side, or until heated through.
- Meanwhile, combine the rocket, coleslaw and onion in a bowl. Add salad dressing and toss to combine.
- Serve the skewers with lemon wedges, grilled pita bread and salad on the side.