Chicken kebab flatbreads
This recipe was inspired by a late-night trip (with the kids) to our local kebab shop! We had just got off the train from London and were really hungry!
Servings: 4
Ingredients
- 500 g chicken cut into 4m chunks
For the marinade:
- 4 tsbp Greek yogurt
- 1.5 tbsp pomegranate molasses
- 1 tsp oil
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 2 garlic cloves peeled and minced
For the hummus:
- 400 g tin of chickpeas drained
- 1 clove of garlic peeled and minced
- 1 tbsp tahini paste
- 4 tbsp olive oil
- pinch sea-salt
To serve:
- 4 flatbreads
- 80 g rocket leaves
- 1 carrot grated
- 1/4 white cabbage grated
- 4 tsp lemon juice
- 1 tsp chilli flakes
Instructions
- Mix all of the marinade ingredients together in a large bowl
- Add the chicken pieces and coat
- Cover and refrigerate for at least 2 hours
- Thread the chicken pieces onto skewers (if using wooden, soak in water first to prevent burning)
- Cook under the grill (or on the BBQ) for 10 minutes; you will need to turn them a couple of times
- Whilst the chicken is grilling, make the hummus by putting all of the ingredients in a blender and blitzing to the desired consistency; taste and add more seasoning and olive oil if necessary
- Lay out the flatbreads; spread a generous amount of the hummus on; add some grated carrot and cabbage
- Remove the chicken pieces from the skewer and lay on top of the hummus; add some rocket leaves and a finish off with a squeeze of lemon and sprinkle of chilli flakes
