Spiced chicken kebabs with chopped salad & flatbreads
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 4 (makes 8 skewers)
Ingredients
- 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)
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.
