Chicken kebabs recipe | Good Food

4 skinless chicken breasts
cut into bitesize chunks
2 red peppers
cut into chunks
1 red onion
cut into chunks
4 flatbread
or pittas
chilli sauce
and shredded lettuce to serve

For the marinade

1 tsp turmeric
1 tbsp mild or hot curry powder
2 tsp smoked paprika
1 tbsp tomato purée
150g natural yogurt
plus more to serve
1 tbsp vegetable oil
plus a little for brushing
1 garlic clove
crushed
2 tbsp lemon juice
plus wedges to serve

Method

step 1
Mix the marinade ingredients with some seasoning. Add the chunks of chicken, mix well, cover and chill. Leave to marinate for at least 2 hours or overnight.
step 2
Soak 12 bamboo skewers in cold water – this will prevent them burning when cooking (or use metal skewers). Thread the marinated chicken onto the skewers (discard any remaining marinade), alternating with pieces of pepper and onion. Brush the skewers lightly with oil and season.
step 3
Heat the grill to high. Grill the kebabs for 15 minutes, turning every few minutes, until golden and lightly charred. The veg should be tender, and the chicken cooked through, so it easily slides off the skewers.
step 4
Warm the flatbreads in a griddle pan or dry frying pan on a medium heat until golden and toasted. Serve with the kebabs, lettuce, chilli sauce, extra yogurt and squeeze over some lemon just before eating.