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25/08/2026
Tasty Tuesdays! Chicken kebabs with homemade chilli sauce and flatbreads!
Ingredients
300g chicken breasts, cut into 3cm chunks
Β½ tbsp dried oregano
2 tsp smoked paprika
Β½ lemon, finely zested, plus wedges to serve
1 tbsp olive oil
350g natural yogurt
1Β½ small garlic clove, grated
1 tbsp parsley, finely chopped, plus extra to serve
200g chopped tomatoes
2 red chillies, chopped (including seeds)
Β½ red onion, chopped
25g ketchup
Β½ tbsp white w**e vinegar
200g wholemeal self-raising flour, plus extra for dusting
1 tsp baking powder
Β½ cucumber, finely sliced
160g cherry tomatoes, quartered
1 Little Gem lettuce, shredded
50g pickled red cabbage
Method
Toss the chicken, oregano, paprika, lemon zest, 1 grated garlic clove, oil and a good twist of black pepper into a medium bowl and toss together. Set aside to marinate while you continue.
Mix 150g yogurt with Β½ grated garlic clove and the parsley. Season and set aside.
Put the tomatoes, chillies, onion, ketchup and vinegar into a small food processor and blitz until mostly smooth; season well.
Mix the remaining yogurt with the flour and baking powder in a mixing bowl until combined into a smooth dough, then split into four balls. Roughly roll out to 20cm circles on a floured surface.
Heat a frying pan over a high heat and cook each flatbread for 2 mins on each side until lightly golden. Keep warm under a tea towel while you cook the others.
While the flatbreads are cooking, heat the grill to medium-high. Lay the chicken out onto a baking tray and grill for 4 mins, then turn and grill for another 4 mins.
Serve the flatbreads with a dollop of yogurt, some tomatoes, cucumber, lettuce and cabbage with the chicken on top. Drizzle over the chilli sauce and serve with extra parsley and lemon wedges to squeeze over.
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17/08/2026
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