Marinated chicken kebabs are served with a creamy garlic sauce and tangy pickles for a delicious combination of flavours. The fresh toppings balance the warm spices beautifully, creating an easy meal that's ideal for sharing with family or friends.
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Marinate the chicken. In a bowl, mix together the garlic, oil, paprika and a little freshly ground black pepper. Add the chicken slices and stir well to coat evenly. Cover and refrigerate for at least 12 hours, or overnight if possible.
Best to do this the night before. Place the chicken and marinate into a suitable dish, seal and refridgerate.
Preheat the oven to 190°C / 170° Fan / Gas 5.
Prepare the garlic sauce by mixing together the yogurt, garlic, parsley and lemon juice. Chill until needed.
You can replace the dairy yogurt with an unsweetened soya or oat yogurt alternative. Avoid coconut varieties as they are exceptionally high in saturated fat.
Cook the chicken. Thread the marinated chicken strips onto two metal skewers and place across the edges of a baking tray so the chicken is slightly raised. Bake for 15 minutes, or until the chicken is cooked through and lightly golden. Leave to cool slightly. Using oven gloves to hold the skewers, carefully slide the chicken pieces off using a fork.
Prepare the salad. Mix the lettuce, tomato halves and sliced onion together.
Assemble and serve. Spread a little garlic sauce over each wrap. Top with the cooked chicken, the salad and slices of pickled gherkin. Finish with a dash of Tabasco if liked. Roll up tightly and serve immediately.
SMART notes & tips
Got some peppers, red onion or mushrooms? Thread them onto the skewers too.
This also works well as a sharing meal with extra salads on the side.
Nutrition per serving
Nutrient
Amount
% RI
Energy
1,801 kJ / 428 kcal
21%
Total Fat
11.0 g
16%
Saturated Fat
2.1 g
11%
Sugars
8.4 g
9%
Fibre
7.8 g
26%
Protein
43.0 g
86%
Salt
1.4 g
23%
%RI: Recommended Intake (RI) values are based on the daily needs of an average adult consuming 8400kJ/2000kcal. Fibre recommendations are based on the UK guideline intake of 30g fibre per day.
Marinate the chicken. In a bowl, mix together the garlic, oil, paprika and a little freshly ground black pepper. Add the chicken slices and stir well to coat evenly. Cover and refrigerate for at least 12 hours, or overnight if possible.
Best to do this the night before. Place the chicken and marinate into a suitable dish, seal and refridgerate.
Prepare the garlic sauce by mixing together the yogurt, garlic, parsley and lemon juice. Chill until needed.
You can replace the dairy yogurt with an unsweetened soya or oat yogurt alternative. Avoid coconut varieties as they are exceptionally high in saturated fat.
4
Cook the chicken. Thread the marinated chicken strips onto two metal skewers and place across the edges of a baking tray so the chicken is slightly raised. Bake for 15 minutes, or until the chicken is cooked through and lightly golden. Leave to cool slightly. Using oven gloves to hold the skewers, carefully slide the chicken pieces off using a fork.
4leaveslettuce leaves, shredded
8cherry tomatoes, halved
½smallred onion, thinly sliced
5
Prepare the salad. Mix the lettuce, tomato halves and sliced onion together.
2largewholemeal wraps or soft tortillas
1smallpickled gherkin, finely sliced
1dashTabasco
6
Assemble and serve. Spread a little garlic sauce over each wrap. Top with the cooked chicken, the salad and slices of pickled gherkin. Finish with a dash of Tabasco if liked. Roll up tightly and serve immediately.
