Spiced chicken kebabs with chopped salad & flatbreads
200g Greek yogurt
½ tsp ground cinnamon (optional)
2 green cardamom pods, pods bashed and seeds finely ground (optional)
1 tsp ground cumin
1 tsp ground turmeric
pinch of chilli flakes, or to taste
2 garlic cloves, crushed
1 lemon, zested and halved
640g pack diced chicken thighs
1 cucumber, peeled, ½ coarsely grated, ½ finely chopped
1 Little Gem lettuce, thinly sliced
hot sauce, to serve (optional)
In a mixing dish, combine half of the yogurt with the spices, garlic, lemon zest, and ½ tsp salt. Add the chicken and stir to coat well. Cover and marinate in the fridge for at least 30 minutes or overnight.
Pour the feta cheese, yogurt, and lemon juice into a blender. Combine the grated cucumber and remaining garlic in the blender with the yogurt and lemon juice to make a smooth gazpacho soup. Season with a pinch of salt and pepper after blending. Place in the fridge before serving
Combine the chopped cucumber and lettuce, then add lemon juice from one of the halves. Season with salt to taste. Cut the remaining lemon half into quarters for later use. Set your grill to high or heat a large griddle pan on high.”
Thread the marinated chicken pieces on metal skewers and cook under a hot grill or in a griddle pan for 10-12 minutes, turning frequently to ensure an even char and that it cooked through in places. Warm the flatbreads under the broiler or in a toaster oven.
Serve the chicken in the flatbreads with the chopped salad and cucumber yogurt, if desired. Drizzle with hot sauce before serving, if desired.