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Ingredients

  • 2 tablespoons lemon juice
  • 1 tablespoon sumac
  • 2 teaspoons finely chopped fresh oregano
  • 2 tablespoons olive oil
  • 6 x 200g chicken breast fillets
  • 3 lemons, halved
  • 3 large (240g) pitta bread
  • minted tomato salad
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 500g 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 teaspoons finely chopped fresh oregano
  • 8 green onions, sliced thinly

Barbecued chicken with minted tomato salad

  • Serving size: Serves 6
  • Cooking time: More than 2 hours
Method

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

Minted tomato salad

Whisk the juice and oil in a large serving bowl; add the remaining ingredients and toss gently to combine.

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.

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.

Combine salad and bread; serve with chicken and lemon.

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