Middle Eastern Chicken Kebabs

Middle Eastern Chicken Kebabs

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, July 19, 2020.
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Middle Eastern chicken with hummus, sweet chilli yoghurt and Lebanese breads.

Ingredients

Chicken

  • 2 garlic clove, minced
  • 600g free range chicken breasts, cut into steaks
  • 1 drizzle of oil
  • 1 pack Middle Eastern Spices
  • 1 drizzle of oil

Yoghurt

  • 150g yoghurt
  • 2 tsp sweet chilli sauce
  • 1 garlic clove, minced

To Serve

  • 1 carrot, grated
  • 3/4 pack Lebanese breads
  • 1 pack slaw
  • 1 pack hummus
  • 2 Tbsp sweet chilli sauce

Steps

  1. Before you start. Preheat oven to 200°C (or 180°C fan bake).
  2. Prep chicken. Prep garlic. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Place chicken in a medium bowl with first measure of garlic, oil, Middle Eastern spices and a pinch of salt. Toss to coat.
  3. Prep yoghurt & carrot. In a small bowl, combine yoghurt, sweet chilli sauce and second measure of garlic. Prep carrot.
  4. Cook chicken. Heat oil in large fry-pan on medium-high heat. Cook chicken for 5-6 minutes each side (depending on thickness), or until cooked through. Remove from pan and set aside, covered to rest. Roughly chop and toss with resting juices. Season to taste with salt and pepper and cover to keep warm.
  5. Warm bread. Wrap Lebanese breads in foil and place in oven for 10-12 minutes, until warmed through. Leave in foil until ready to serve. Alternatively, just before serving, place breads on plate, cover in cling film and microwave for about 90 seconds, until heated through.
  6. Serve. Breads filled with chicken, carrot, slaw, hummus, yoghurt and sweet chilli sauce.

Nutritional Information

Energy 2925 kj
699 kcal
Protein 51.0g
Carbohydrate 73.0g
Fat 20.5g