Spiced chicken kebabs with chopped salad & flatbreads

• Greek yogurt↗200g g
• ground cinnamon↗½ tsp tsp

  (optional)

• green cardamom pods↗2

  pods bashed and seeds finely ground (optional)

• ground cumin↗1 tsp tsp
• ground turmeric↗1 tsp tsp
• chilli flakes↗pinch of pinch

  or to taste

• garlic cloves↗2

  crushed

• lemon↗1

  zested and halved

• chicken thighs↗640g pack diced g

  diced

• cucumber↗1

  peeled, ½ coarsely grated, ½ finely chopped

• Little Gem lettuce↗1

  thinly sliced

• flatbreads4
• hot sauce↗

  to serve (optional)

Step-by-step instructions

1. 1

   In a bowl, combine half the yogurt with the spices, half the garlic, the lemon zest and ½ tsp salt. Tip in the chicken and stir well to coat. Cover and leave to marinate in the fridge for at least 30 mins or overnight.

2. 2

   Mix the grated cucumber and the remaining garlic into the remaining yogurt, then season with a pinch each of salt and pepper. Set aside in the fridge.

3. 3

   Mix the finely chopped cucumber and lettuce together, then squeeze over one of the lemon halves and season with a good pinch of salt. Cut the remaining lemon half into quarters. Heat the grill to high or a large griddle pan over a high heat.

4. 4

   Thread the marinated chicken pieces onto metal skewers, put on a tray and cook under a hot grill or in the griddle pan for 10-12 mins, turning often to ensure it cooks evenly and is charred in places. Warm the flatbreads under the grill or in a toaster.

5. 5

   Serve the chicken in the flatbreads with the chopped salad and cucumber yogurt. Drizzle with hot sauce before serving, if you like.