- 1 small pack mint, leaves picked
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 150g natural yogurt, plus extra to serve (optional)
- 1 lemon, zested and juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- ½ tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- ½ tsp ground coriander
- 2cm piece ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 4 skinless chicken breasts, each cut into 6 pieces
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 4 wholemeal flatbreads or pittas
- 2 Little Gem lettuces, sliced
- 1 small red onion, sliced, to serve
- pickled red cabbage, chilli sauce and hummus, to serve (all optional)
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
You will need
- 4 metal or wooden skewers
Chop half the mint and put in a bowl with the yogurt, half the lemon juice, all the lemon zest, spices and ginger. Mix well and season with lots of black pepper and a pinch of salt. Add the chicken pieces, mix well and put in the fridge for 20-30 mins. Meanwhile, soak 4 large wooden skewers in water for at least 20 mins (or use metal ones).
When you’re ready to cook the chicken, heat your grill to a medium heat and line the grill tray with foil. Thread the chicken onto the soaked wooden or metal skewers and grill for 15-20 mins, turning halfway through, until browned and cooked through.
Warm the flatbreads under the grill for a couple of seconds, then serve them topped with the lettuce, chicken, red onion, remaining lemon juice and mint, and any optional extras such as extra yogurt or pickled cabbage, chilli sauce and hummus.