Chicken Kebab

A 30-minute taste sensation.

INGREDIENTS

• 200g raw chicken thighs

• 125g pottle De Winkle natural yoghurt

• 1/8 tsp turmeric

• ¼ tsp of each paprika, cumin, chilli flakes, and garam masala

• 100g canned chickpeas

• 1 Tbsp olive oil

• 1 Tbsp red wine vinegar

• 1 carrot, julienned

• ½ apple, julienned

• ¼ red cabbage, finely sliced

• 1 Tbsp olive oil

• 1 Tbsp red wine vinegar

• Salt and pepper, to taste

• Handful of rocket

• Handful of mint leaves

• 2 wholemeal wraps

METHOD

1. Preheat oven to 250 degrees grill.

2. In a bowl, mix half of the yoghurt pottle with the first measure of the red vinegar and olive oil, then the spices, chicken and chickpeas. Spread over a baking tray.

3. Grill for 20-30 minutes or until the chicken is cooked through and slightly charred.

4. While the chicken is cooking, prepare the slaw. In a bowl, mix the carrot, apple, cabbage, second serve of vinegar and olive oil, and the remaining yoghurt. Season to taste.

5. Heat a frying pan to a medium heat. Dry fry each of the wraps to lightly toast.

6. Assemble by adding the slaw, chicken, and chickpeas to each wrap. Top with mint and rocket.

Serves Two.

Nutritional Information: per serving

Calories: 520kcal

Protein: 32g

Fat: 23g

Carbohydrate: 48g