Spiced chicken kebabs with chopped salad & flatbreads
Serves 4 (makes 8 skewers)
Easy
Prep:
Cook:
plus marinating
Marinate chicken in yogurt, spices and lemon zest, then grill to make these flavourful chicken skewers. Serve in flatbreads with salad and cucumber yogurt
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- 200g Greek yogurt
- ½ tsp ground cinnamon(optional)
- 2 green cardamom podspods bashed and seeds finely ground (optional)
- 1 tsp ground cumin
- 1 tsp ground turmeric
- pinch of chilli flakesor to taste
- 2 garlic clovescrushed
- 1 lemonzested and halved
- 640g pack diced chicken thighs
- 1 cucumberpeeled, ½ coarsely grated, ½ finely chopped
- 1 Little Gem lettucethinly sliced
- 4 flatbreads
- hot sauceto serve (optional)
Nutrition: Per serving
- kcal516
- fat20g
- saturates7g
- carbs42g
- sugars6g
- fibre5g
- protein41g
- salt1.09g
Method
step 1
In a bowl, combine half the yogurt with the spices, half the garlic, the lemon zest and ½ tsp salt. Tip in the chicken and stir well to coat. Cover and leave to marinate in the fridge for at least 30 mins or overnight.
step 2
Mix the grated cucumber and the remaining garlic into the remaining yogurt, then season with a pinch each of salt and pepper. Set aside in the fridge.
step 3
Mix the finely chopped cucumber and lettuce together, then squeeze over one of the lemon halves and season with a good pinch of salt. Cut the remaining lemon half into quarters. Heat the grill to high or a large griddle pan over a high heat.
step 4
Thread the marinated chicken pieces onto metal skewers, put on a tray and cook under a hot grill or in the griddle pan for 10-12 mins, turning often to ensure it cooks evenly and is charred in places. Warm the flatbreads under the grill or in a toaster.
step 5
Serve the chicken in the flatbreads with the chopped salad and cucumber yogurt. Drizzle with hot sauce before serving, if you like.
