Chicken shish kebabs recipe
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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Shop ingredientsEach serving contains
- Energy
- 3445kJ 821.0kcal
- Fat
- 32g
- Saturates
- 6g
- Salt
- 2.0g
- Sugars
- 13g
of the Reference intake
Carbohydrate 85.8gProtein 43.3gFibre 9.1g
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- 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.
- 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.
- Toss the lettuce, cucumber and tomatoes in a bowl, season with black pepper, then use to top the flatbreads.
- 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.
- See more Fakeaway recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
