Speedy chicken kebabs

Meat, skewers, yoghurt–I’ m a happy man! Here are my super speedy and seductive chicken kebabs. These are great to throw onto the barbecue but if the weathers not playing nicely or you want a quick mid-week meal these are perfect done on a griddle pan.

PER SERVING

CALS 693 FAT 21g SERVES 4 (8 skewers)

4 chicken breasts, cut into 1in cubes

3 peppers (red, yellow and green)

8 tortilla wraps

200g Greek yoghurt

2 pinches ground cumin

MARINADE:

Seasoning (ground black pepper and salt)

1tsp honey

1tbsp vinegar 1tsp smoked paprika

1tbsp tomato puree

Pinch ground cumin

2tbsp olive oil

1 Combine the chicken chunks with all the marinade ingredients, this can be done a few hours in advance and kept in the fridge or just before cooking.

2 Cut the peppers into similar sized pieces as the chicken and skewer the peppers and chicken, alternating the two.

3 Get the griddle pan hot and cook the chicken skewers for about 4 mins on all sides until slightly charred and cooked through (you can check they are cooked by cutting one of the cubes of chicken).

4 Serve a couple of skewers per person, with a spoonful of yoghurt with a pinch of ground cumin on top and a couple of tortillas.

5 Warm the tortillas through as per the packet instructions.

CHEF’S TIPS

Try adding onions, mushrooms or any other vegetables you want.

Swap the chicken for halloumi for a meat-free alternative.

If cooking under the grill, soak the skewers in water first.