- 6 chicken breasts, chopped into large chunks
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 2 each red, orange and green peppers, deseeded and chopped into large chunks
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- warmed flatbreads, chopped
- tomato and lemon wedges, to serve
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
For the marinade and sauce
- 2 garlic cloves, finely grated
- 300g natural or Greek yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- 1 tbsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 3 tbsp ketchup
Make the marinade by mixing all of the ingredients together in a large bowl. Spoon a third of the mixture into a smaller bowl, then cover and chill until needed. Stir the chicken into the marinade and set aside for 20 mins. Can be chilled for up to two days, covered.
If using wooden skewers, soak them in water for 1 hr before using. Alternately thread the peppers and chicken onto the skewers until you have 6-8 kebabs. You can do this in advance if you like, and chill the kebabs until needed.
Heat a barbecue to medium, or until a thin layer of coals has turned grey. Cook the kebabs for 10 mins, turning occasionally, until the chicken is charred and cooked through. Serve the kebabs with the reserved yogurt sauce, warmed flatbreads, chopped tomatoes and lemon wedges on the side.
Rain or shineThe kebabs can also be cooked indoors under a hot grill on a tray lined with foil for 15-20 mins.