Chicken Shawarma Pita Pockets

INGREDIENTS

• 400g The Meat Club Cage free chicken thigh fillet, cut into cubes
• Packet Mediterranean Shawarma Marinade
• Packet pita pockets
• Avocado, sliced and lightly smashed
• Small cucumber, sliced
• Salt and pepper
• Olive oil

PREPARATION

1. In a bowl, marinate the Chicken Thigh Fillet pieces with the Mediterranean Shawarma Marinade. Set aside.
2. In a heated cast cast iron pan, add a dash of oil and cook the chicken thoroughly. Set aside.
3. Cut the pita pocket in half, and half again to make an open sandwich.
4. Load the pita with chicken, avocado and cucumber. Serve immediately.