The Belfast Food Blogger's Cajun Chicken Kebab
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Serves: 2
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Prep Time:
30 mins -
Cook Time: 12 mins
What you'll need
Kebab
- 2 Chicken Breasts
- 150 ml SPAR Low Fat Natural Yogurt
- 1/2 Lemon
- 2 tablespoons of cajun seasoning
Flatbread
- 75 ml SPAR Low Fat Natural Yogurt
- 75g SPAR Plain White Flour
Mint Sauce
- 2 tablespoons of SPAR Low Fat Natural Yogurt
- Squeeze of lemon juice
- 15ml Water
- 1 tablespoon of mint
Method
Kebabs
- Pre soak your wooden kebab skewers in cold water for 30 minutes to prevent them charing
- Cut chicken into cubes of equal size
- place in bowl and add yogurt, juice of 1/2 lemon and cajun spice
- Mix together and place in fridge for 30 minutes
- After 30 minutes slide individual marinated chicken cubes onto the skewer - around 6-8 pieces per skewer
- Place on a grill tray lined with foil (some marinade may drop off)
- Place under a medium grill (160 degrees) for 12 minutes, turning the kebab evry 4 minutes
Flatbread
- Mix 75ml of yogurt and 75g of plain flour to create a dough and leave for 20 minutes
- Scatter some flour on your worktop, divide dough into two equal parts and flatten using either a rolling pin or the palm of your hand
- Place each flatbread in a lighl oiled pan on a medium heat and cook for 30 seconds on each side or until brown spots start to appear
Sauce
- Mix remaining yogurt, water, lemon juice and mint together
- Pour over your kebab
Serve and enjoy!