Chicken Kebabs

• skinless chicken breasts↗4

  cut into small pieces

• red pepper↗2

  cut into pieces

• red onion↗1

  cut into pieces

• lavash↗4

  or pita

• chili sauce↗

  and shredded lettuce leaves for serving

• turmeric↗1 tsp tsp
• mild or hot curry powder1 tbsp tbsp
• smoked paprika↗2 tsp tsp
• tomato paste1 tbsp tbsp
• natural yogurt↗150g g

  plus extra for serving

• vegetable oil↗1 tbsp tbsp

  plus a little for greasing

• garlic clove↗1

  minced

• lemon juice2 tbsp tbsp

  plus wedges for serving

Step-by-step instructions

1. 1

   Combine the marinade ingredients with some spices. Add the chicken pieces, mix well, cover and refrigerate. Let marinate for at least 2 hours or overnight.

2. 2

   Soak 12 bamboo skewers in cold water – this prevents them from burning during cooking (or use metal skewers). Thread the marinated chicken onto the skewers (discard any remaining marinade), alternating with pieces of pepper and onion. Lightly brush the skewers with oil and season.

3. 3

   Preheat the grill to high heat. Grill the kebabs for 15 minutes, turning every few minutes, until they are golden and slightly charred. The vegetables should be tender and the chicken cooked through, easy to slide off the skewers.

4. 4

   Warm the lavash on the grill or a dry pan over medium heat until golden and toasted. Serve with the kebabs, lettuce leaves, chili sauce, extra yogurt and drizzle with lemon before eating.