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Chicken shish kebabs recipe

20Years
Chicken shish kebabs

Created by The Tesco Recipes team

Forget about a Friday night takeaway being the quickest and easiest option. These simple yogurt-marinated chicken shish kebabs take just 35 minutes to make!

See method
  • Serves 4
  • Takes 35 mins
  • 821 calories / serving

    Ingredients

    • 175g low-fat natural yogurt
    • 3 garlic cloves, crushed
    • ½ tsp ground cumin
    • 1½ tsp smoked paprika
    • 1 tsp dried oregano
    • 2 lemons, 1 zested and juiced, 1 sliced
    • 600g pack chicken thigh fillets, cut into 3cm pieces
    • 1 tbsp olive oil
    • 600g frozen skin-on fries
    • 4 laffa-style flatbreads
    • 1 Little Gem lettuce, torn into pieces
    • ½ cucumber, deseeded and sliced
    • 150g cherry tomatoes, sliced or quartered

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    Each serving contains

    Energy
    3445kJ 821.0kcal
    41%
    Fat
    32g
    high45%
    Saturates
    6g
    high31%
    Salt
    2.0g
    high34%
    Sugars
    13g
    low14%

    of the Reference intake

    Carbohydrate 85.8gProtein 43.3gFibre 9.1g

    Method

    1. Preheat the oven to gas 7, 220C, fan 200C. Mix 100g yogurt with ⅔ of the garlic, the cumin, 1 tsp paprika, ½ tsp oregano and ½ the lemon zest and juice in a bowl. Season with black pepper; toss in the chicken pieces.
    2. Heat the oil in a griddle pan over a high heat. Push the chicken onto skewers and griddle for 15-18 mins turning regularly, until cooked through. Remove, then griddle the lemon slices for 1-2 mins each side. Meanwhile, bake the skin-on fries for 15-18 mins until golden. Warm the flatbreads for the final 2 mins of the cooking time.
    3. Toss the lettuce, cucumber and tomatoes in a bowl, season with black pepper, then use to top the flatbreads.
    4. Mix the remaining yogurt, garlic, lemon zest and juice in a bowl; season with black pepper. Add the chicken to the flatbreads, drizzle over the yogurt sauce; sprinkle with the remaining paprika and oregano. Serve with the fries and lemon slices.

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