An easy chicken kebab recipe that’s ready in 15 minutes.
Ingredients
- 200g/7oz chicken breasts (one large or two small)
- 1 tbsp olive oil
- ½ tsp cumin
- 1 garlic clove, grated
- 1 lemon, juice only
- ¼ chicken stock cube, dissolved in a small glass of hot water
- salt and freshly ground black pepper
- 1 tomato, sliced
- 1 carrot, grated
- 2 large flatbreads or tortilla wraps
- 4 tbsp hummus
Tools
- Meat mallet
- Bowl
- Frying Pan
Method
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Place the chicken breasts on a chopping board and cover loosely with a sheet of cling film. Using a rolling pin or a meat mallet, pound them to flatten the thickest parts so that the breasts are relatively even in thickness all over.
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Mix the oil, cumin, garlic, half the lemon juice and some black pepper in a bowl and swish the chicken around to coat it completely. Cover and leave the chicken in the fridge to marinate for 10 minutes, if you have time.
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Meanwhile, to make the salad, mix together the leaves, tomato, carrot and mint. Set aside.
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Heat a frying pan until very hot. Lift the chicken and allow the excess marinade to drip off. Cook in the hot pan on a high heat for 2 minutes on each side.
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Add the stock – it will bubble up rapidly. Reduce the heat to medium and partly cover. Cook the chicken for 5 more minutes, or until cooked through (you’ll need to remove it from the pan and cut into it to make sure it’s cooked). Put the cooked chicken on a warm plate and scrape all the juices out on the top.
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To serve, heat the flatbreads in the frying pan over a medium-high heat for a minute on either side, until they are warmed through and a little toasty. Place the flatbreads on two plates and spread each with some hummus.
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Slice the chicken into thin strips and divide between the two flatbreads. Top with the salad, hot chilli sauce (or other sauce if you prefer) and a squeeze of lemon juice. Roll up and serve.
