Chicken kebabs with garlic sauce and pickles
Preparation time: 10 minutes (plus 12 - 24 hours marinating time)
Cooking time: 10 minutes
Nutrition: Per serving
Kebabs can be very unhealthy – packed full of creamy sauces, fatty meat and normally served with chips. Not this one. It’s made from lightly spiced lean chicken and served with low fat garlic sauce and pickles to give it that extra twist.
For the marinade
2 x cloves of garlic, peeled and chopped
1 tbsp of olive oil
A pinch of smoked paprika
2 x chicken breasts cut into 2cm strips
For the garlic sauce
150g 0% fat Greek yoghurt
1 clove of garlic, peeled and finely chopped
1 tbsp chopped flat-leaf parsley
Squeeze of lemon juice
For the wrap
2 large wholemeal wraps
4 leaves of lettuce
2 small vine tomatoes, quartered
½ small red onion, finely sliced
1 small pickled gherkin, finely sliced
A dash of tabasco
To make the marinade, stir together the garlic, oil, paprika and white pepper. Add the chicken and mix thoroughly. Cover and refrigerate for at least 12 hours.
Preheat the oven to 190C (170C Fan), Gas Mark 5.
To make the garlic sauce, mix together the yoghurt, garlic, parsley and lemon juice. If it’s easier, this can be made a day in advance.
Thread the chicken pieces on to two wooden skewers (if you soak the skewers before using them, they will not burn). Rest these onto a baking tray and place in the oven and cook for 15 minutes, or until cooked through. Remove the chicken from the skewers.
Lay the wraps on two plates and spread over the garlic sauce. Roll each wrap into a cone shape. Stuff with the lettuce, chicken, tomatoes, red onion, pickled gherkin and finally a dash of Tabasco. Serve immediately.