Spiced chicken kebabs with chopped salad & flatbreads
Marinate chicken in yogurt, spices and lemon zest, then grill to make these flavourful chicken skewers. Serve in flatbreads with salad and cucumber yogurt
- Prep:30 mins
Nutrition per serving
- kcal 516
- fat 20g
- saturates 7g
- carbs 42g
- sugars 0g
- fibre 5g
- protein 41g
- salt 1.09g
- 200g Greek yogurt
- ½ tsp ground cinnamon (optional)
- 2 green cardamom pods, pods bashed and seeds finely ground (optional)
- 1 tsp ground cumin
- 1 tsp ground turmeric
- pinch of chilli flakes, or to taste
- 2 garlic cloves, crushed
- 1 lemon, zested and halved
- 640g pack diced chicken thighs
- 1 cucumber, peeled, ½ coarsely grated, ½ finely chopped
- 1 Little Gem lettuce, thinly sliced
- 4 flatbreads
- hot sauce, to serve (optional)
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.
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.
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.
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.
Serve the chicken in the flatbreads with the chopped salad and cucumber yogurt. Drizzle with hot sauce before serving, if you like.