These heavenly pockets are lovely eaten outdoors under a blazing sun. The cooling yogurt is the perfect foil for the spicy chicken. If you're feeling virtuous, use wholemeal pitta bread...
In a bowl, combine the chicken pieces and lemon juice and mix well. Add the curry paste, garlic, ginger, half the chopped mint, 2tbsps of the yogurt and season well. Leave for at least 3-4 hours, but overnight is even better.
In another bowl, add the remaining yogurt and mint and the grated cucumber, season well, and mix together thoroughly.
Divide the marinated chicken between 8-10 medium-sized squares of foil, wrapping the foil tightly around the chicken. Place on top of the barbecue for about 15 minutes, or until the meat is cooked and the juices run clear when a skewer is inserted.
Open up the pitta breads like pockets, then fill the bottoms with the mixed leaves and a few cubes of the chicken and top with a good dollop of the yogurt dressing. Serve.
How to Cook in High Heels, by Sasha Parker and Korin Nolan, published by Absolute Press. Whether you want to create a fabulous family favourite or a girls dinner party to remember, then How to Cook in High Heels takes care of it all. Order the book online.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.