Cook these up indoors or out, depending on the weather. Serve with a chopped watermelon and cucumber salad as a refreshing side.
SERVES 4
HANDS-ON TIME 20 MINS
TOTAL TIME 50 MINS
• 1 x 500g pack chicken breast sizzler steaks, cut into bite-size chunks
• 2 tbsp vegetable oil
• ¼ tsp fine sea salt
• ¼ tsp ground black pepper
• juice of 1 lime
• 15g fajita spice mix
• 2 garlic cloves, crushed
• 1 corn on the cob
• 150g cherry tomatoes, quartered
• 3 spring onions, roughly chopped
• ½ x 30g pack coriander, finely chopped
• 8 mini tortillas, warmed
• 200g Greek yogurt
• 1 garlic clove, crushed
• ½ tsp ground cumin
• ½ tsp dried dill (or ½ tbsp chopped fresh dill)
• juice of ½ lemon (about 1 tbsp)
1 Put the chicken pieces in a bowl. Add 1 tablespoon oil, the salt, pepper, lime juice, fajita spice mix and garlic and stir together to coat. Put aside to marinate while you prep the other ingredients.
2 Bring a saucepan of water to the boil. Add the corn cob and cook for 10 minutes. Pre-boiling helps it retain its juiciness. Remove from the water using tongs and place on a pla
