Ingredients
- 100 grams white fish (firm white fish fillets, cut into cubes)
- 1 teaspoon dried oregano
- 1 teaspoon olive oil (extra virgin)
- 1 (60 grams) pita bread (Vitastic Pittes recommended)
- 20 gram baby spinach leaves (1 cup)
- 1 small tomato, halved, thinly sliced
- 70 grams cucumber (1/2 small Lebanese cucumber, peeled into ribbons)
- 2 tablespoons Greek yogurt (with cucumber and dill dip, Obela brand recommended)
How to Make
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Step 1: Preheat a chargrill plate on medium high.
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Step 2: Combine fish, oregano and oil in a small bowl.
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Step 3: Thread fish onto 2 small metal or bamboo skewers.
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Step 4: Spray pita bread with cooking spray.
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Step 5: Add bread to the chargrill and cook for 1 to 2 minutes on each side or until slightly charred and transfer to a plate and set aside.
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Step 6: Add fish skewers to chargrill and cook for 4 to 5 minutes, turning occasionally, or until fish is just cooked.
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Step 7: Arrange spinach, tomato and cucumber on pita bread.
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Step 8: Remove fish from skewers and arrange on top of salad and drizzle over yoghurt dip and fold over pita bread and serve.
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Step 9: TIP - if you prefer, you can replace the oregano with dried mixed herbs and the Obela yoghurt dip with low-fat Greek style plain yoghurt and add some chopped dill and a squeeze of lemon juice.
Tips & Variations
- Olive oil cooking spray
We hope you enjoy this recipe!
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