Dean shows us how to make his delicious chicken kebabs, flavoured with yogurt and smoked paprika.
Serves 4
Ingredients:
4 chicken breasts, each sliced into 5 pieces
100ml natural yoghurt
2 cloves garlic crushed
1 tsp smoked paprika
Juice and zest ½ lemon
½ tsp cumin
½ tsp dried oregano
½ tsp ground cinnamon
3 cloves garlic crushes
½ red onion diced
2 red chillies
1 fresh tomato
1 red pepper cored and chopped
1 tsp dried chilli flakes
2 tbs tomato puree
1 tbs white wine vinegar
½ cucumber, deseeded and diced
½ red onion sliced
2 ripe tomatoes, deseeded and diced
Small tub hummus
4 flat breads
Method:
1. In a large bowl marinate the sliced chicken in the yoghurt, garlic, spices and lemon for a couple of hours.
2. Thread onto soaked wooden skewers and cook on a preheated griddle pan or BBQ for around 7-8 minutes per side or until cooked through.
3. Place all of the ingredients into ablender along with the chilli flakes, tomato puree and vinegar then blitz until a fine paste.
4, Cook off in a pan for 3-4 minutes, adding water to loosen if required. Season with a touch of salt.
5. Serve the chicken on some toasted flat breads that have been smeared with a dollop of hummus, add some of the diced salad and as much chilli sauce as you can handle! Serve with a side salad.