Enjoy this appetizer outside on the deck this summer. The freshness of the watermelon and mint combined with marinated Sriracha chicken on a grilled pita make this a sweet and spicy kicker!
Enjoy this appetizer outside on the deck this summer. The freshness of the watermelon and mint combined with marinated Sriracha chicken on a grilled pita make this a sweet and spicy kicker!
3 Tbsp canola oil (45 mL)
Zest and juice of 1 lime, approximately (2 Tbsp / 30mL)
1 Tbsp Sriracha Sauce (15 mL)
¼ tsp Salt (1 mL)
¼ tsp pepper (1 mL)
1 lb boneless, skinless chicken thighs (500 g)
2 Tbsp canola oil (30 mL)
4 pitas (4)
4 cups of 1/2-inch (1.25cm) cubed watermelon (1 L)
1/2 cup packed fresh mint leaves (125 mL)
½ cup crumbled feta cheese, for garnish (125mL)
3 Tbsp canola oil (45 mL)
Zest and juice of 1 lime, approximately (2 Tbsp / 30mL)
1 Tbsp Sriracha Sauce (15 mL)
¼ tsp Salt (1 mL)
¼ tsp pepper (1 mL)
1 lb boneless, skinless chicken thighs (500 g)
2 Tbsp canola oil (30 mL)
4 pitas (4)
4 cups of 1/2-inch (1.25cm) cubed watermelon (1 L)
1/2 cup packed fresh mint leaves (125 mL)
½ cup crumbled feta cheese, for garnish (125mL)
When you get to know Canadian Canola, you just might fall in love.
