Chicken shawarma kebabs

SERVES 4

HANDS-ON TIME 30 MIN

Grab a pack of pitta breads for this easy 30-minute meal; spiced chicken, onions and peppers are skewered and grilled before being drizzled in a garlic yoghurt dressing.

NUTRITION: PER SERVING

CALORIES 476KCALS
FAT 12.1G (2.1G SATURATED)
PROTEIN 36.6G
CARBOHYDRATES 52.1G (17.3G SUGARS)
FIBRE 6.3G
SALT 1G

Ingredients

2 red onions, cut into wedges
2 peppers, roughly chopped
Olive oil for drizzling
3 free-range chicken breasts, cut into 3cm chunks
1 tbsp baharat spice mix (from large supermarkets)
1 small garlic clove
8 tbsp plain yogurt
Juice ½ lemon, the other half cut into wedges to serve
4 pittas or flatbreads
2 tbsp pomegranate molasses
Small handful fresh coriander

Method

1. Heat the grill to medium. Spread the onions and peppers over a large baking tray/sheet, drizzle with oil, then toss to coat.

2. In a large bowl, toss the chicken chunks and baharat spice with a drizzle of oil and some salt and black pepper. Thread the chunks onto 4 skewers. Put the skewers on top of the vegetables, then grill for 10-12 minutes, turning the skewers frequently, until the chicken is cooked through (the juices will
run clear when pierced with a skewer) and the vegetables have lightly charred.

3. Meanwhile, grate half the garlic into a small bowl, then mix with the yogurt and lemon juice. Season to taste. Rub one side of each pitta/flatbread with the remainder of the garlic clove, then put under the grill to warm through for a minute or so.

4. Put the warm flatbreads on a plate/platter, then top with the grilled vegetables and chicken skewers. Drizzle with a little garlic yogurt and pomegranate molasses, add fresh coriander and serve with the lemon wedges.