Shawarma chicken kebabs

Serves 4 Takes 30 mins, plus 20 mins cooking and marinating time £2.81 a portion 474 kcals, 9g fat, 1g sat. fat a portion Not suitable for freezing

4 chicken breasts, each sliced into

5 pieces 4 fatbreads 1 small tub of houmous ½ cucumber, deseeded and diced,

to serve 1 red onion, thinly sliced (optional),

to serve 3 ripe plum tomatoes, deseeded and

diced, to serve

FOR THE MARINADE

80g low-fat plain yogurt 2 cloves of garlic, crushed fnely grated rind and juice of ½ lemon ½ tsp cumin ½ tsp dried oregano ½ tsp ground cinnamon

FOR THE CHILLI SAUCE

4 cloves of garlic, crushed 1 small red onion, diced 2 red chillies, roughly chopped (optional) 1 fresh tomato, diced 1 red pepper, deseeded and roughly

chopped 1 tsp dried chilli fakes 2 tbsp tomato purée 1 tbsp white wine vinegar

Marinate the chicken

Mix the marinade ingredients in a large bowl, add the slices of chicken and leave in the fridge for about 2 hours. If you’re going to use wooden skewers, leave them to soak in water.

Griddle the skewers

Remove the chicken pieces and thread them on to the skewers. Preheat a griddle pan or a barbecue and cook the kebabs for 7–8 minutes on each side, or until cooked through.

Make the chilli sauce

Put the sauce ingredients into a blender or food processor and whizz to a fine paste. Transfer the sauce to a small pan and heat it through for 3–4 minutes, adding a little water to loosen it if necessary. Season with a little salt to taste.

Serve

Toast the flatbreads and spread with houmous. Serve with the kebabs, some cucumber, slices of onion, if using, tomato and as much chilli sauce as you can handle!