Chicken shawarma kebabs

Chicken shawarma kebabs
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Grab a pack of pitta breads for this easy 30-minute meal; spiced chicken, onions and peppers are skewered and grilled before being drizzled in a garlic yoghurt dressing.

Nutrition: per serving

Calories
476kcals
Fat
12.1g (2.1g saturated)
Protein
36.6g
Carbohydrates
52.1g (17.3g sugars)
Fibre
6.3g
Salt
1g
Calories
476kcals
Fat
12.1g (2.1g saturated)
Protein
36.6g
Carbohydrates
52.1g (17.3g sugars)
Fibre
6.3g
Salt
1g

Ingredients

  • 2 red onions, cut into wedges
  • 2 peppers, roughly chopped
  • Olive oil for drizzling
  • 3 free-range chicken breasts, cut into 3cm chunks
  • 1 tbsp baharat spice mix (from large supermarkets)
  • 1 small garlic clove
  • 8 tbsp plain yogurt
  • Juice ½ lemon, the other half cut into wedges to serve
  • 4 pittas or flatbreads
  • 2 tbsp pomegranate molasses
  • Small handful fresh coriander

Method

  1. Heat the grill to medium. Spread the onions and peppers over a large baking tray/sheet, drizzle with oil, then toss to coat.
  2. In a large bowl, toss the chicken chunks and baharat spice with a drizzle of oil and some salt and black pepper. Thread the chunks onto 4 skewers. Put the skewers on top of the vegetables, then grill for 10-12 minutes, turning the skewers frequently, until the chicken is cooked through (the juices will
    run clear when pierced with a skewer) and the vegetables have lightly charred.
  3. Meanwhile, grate half the garlic into a small bowl, then mix with the yogurt and lemon juice. Season to taste. Rub one side of each pitta/flatbread with the remainder of the garlic clove, then put under the grill to warm through for a minute or so.
  4. Put the warm flatbreads on a plate/platter, then top with the grilled vegetables and chicken skewers. Drizzle with a little garlic yogurt and pomegranate molasses, add fresh coriander and serve with the lemon wedges.

Recipe By

The delicious. food team

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