Serves: 4

Prep time: 25 minutes

Cooking time: 20 minutes

This is my take on a classic Middle Eastern chicken kebab. I won’t claim that it’s the most authentic but it’s quick to put together and it’s full of flavour. The lemon zest and juice in the marinade leaves you with a lovely fresh mouth feel. The flatbread recipe here works great for wrapping up the chicken kebabs. Shop bought khobez or tortillas are an easier alternative.

Served with hummus, tahini sauce, cucumber ribbons, cabbage salad and shredded lettuce. It’s filling but not too heavy. Enjoy.

You will need :

For the chicken:

500g chicken thighs skinned and boned

50g natural yoghurt

2 tbsp oil

1 lemon juice and zest

1/2 tsp salt

20 turns of black pepper

1 tsp ground coriander

1/2 tsp hot smoked paprika

1/2 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp ground turmeric

Handful of fresh coriander

For the tahini sauce:

1 clove garlic chopped

2 tbsp tahini

10 turns black pepper

1 lemon juiced

50g extra virgin olive oil

Pinch of salt

For the cabbage salad:

1/4 head of white cabbage very thinly sliced

1 medium carrot finely grated

1/2 red capsicum pepper thinly sliced

1/2 tsp salt

Handful of fresh dill chopped

Making it:

The chicken:

Get your grill or BBQ heating to a medium-high heat.

Combine all the ingredients (except the chicken) together in a mixing bowl.

Mix well. Slice the chicken into bite sized pieces and mix into the spices.

You can do this the day before to really pack flavour into the chicken.

Skewer the chicken pieces and then get them grilling. While the chicken is grilling prepare the tahini sauce and cabbage salad. Turn the chicken after 8-10 minutes or when it’s starting to colour no char on the edges. Give it 5-8 minutes on the other side.

Check it’s cooked then let it rest for a couple of minutes. Slice the meat off the kebabs and into the flatbreads.

For the tahini sauce:

Combine all the ingredients except the oil and blitz until smooth and combined. Addthe oil slowly while blitzing, this will help make a stable emulsion and reduce the chance of the sauce splitting.

For the cabbage salad

Toss the sliced vegetables together with the salt. Mix in the chopped dill.

Variations:

Any combo of salad and sauces in the wraps.

There is always room for a touch (or a lot) of sriracha hot sauce.

The chicken would goes just great with mixed veggies for a BBQ kebab or on top of a good mixed salad for a low carb option.