This recipe uses yoghurt in 3 ways: 1: the marinade, 2: the flatbreads and 3: the sauce. The yoghurt marinade is incredibly simple to makes and adds such a vibrant flavour to the chicken.

I don’t know about you, but I absolutely love kebabs from the takeaway. They are always so moreish and I love all the little sauces that come with them, but I always end up feeling a little guilty after I eat them.

I’ve been trying to eat a bit healthier recently. Although I want to create incredibly rich and decadent food for this blog, I’ve also got to keep an eye on what I’m eating! I was struggling with ideas for what to cook for the blog this week, but fortunately I follow hundreds of different chefs on social media, which always manages to give me inspiration. This particular recipe was inspired by a chef called John Gregory-Smith (@johngs) who creates middle-eastern inspired dishes.

This recipe is made up of 3 main parts: chicken, flatbread and a sauce. All of these components contain yoghurt, so if you’ve got any that needs using up in your fridge this is the perfect recipe. I used natural yoghurt for this, but I think greek yoghurt would work just as well (or even better).

This recipe takes a little time because the chicken needs marinating for at least an hour to become really flavourful. If you want this kebab to taste unbelievable, marinate it overnight.

Although last time I posted I posted a flatbread recipe, I really want to show off this recipe as it is one that I use just as much, and is just as easy as my garlic flatbread recipe. I chose to use this one because I had yoghurt that needed using up, but it also makes a slightly thicker flatbread which I think goes perfectly with this recipe.

This recipe is also completely open to interpretation. I have a limited spice cupboard here in Spain, so I had to create a limited spice mix for my marinade. But if you’ve got siracha or any middle-eastern spices, don’t be afraid to add them.

I’ve also added pickled onions to this kebab, and you can find my easy recipe for pickled onions here. Feel free to add your favourite bits of salad or roasted veggies to this meal to make it truly your own.

Anyway, heres my take on a kebab, I hope you enjoy!

How to make a chicken kebab

Servings: 2

Prep time: 1 hour to 24 hours (marination time)

Cooking time: 20-30 minutes

Ingredients

For the chicken in yoghurt marinade:

• 2 chicken breasts, diced
• 50g yoghurt (natural or greek)
• 2 tsp paprika
• 1 tsp cumin
• 2-3 garlic cloves
• Salt, pepper and any other spices
• Juice of 1 lemon

For the flatbreads:

• 3 tablespoons self-raising flour
• 3 tablespoons yoghurt (natural or greek)
• 1 tsp salt
• Spices of your choice

For the spicy yoghurt sauce:

• 4 tbsp yoghurt
• 1 tsp chilli powder, siracha or spicy paprika

Extras (your choice!)

• Pickled onions
• Parsley/coriander
• Lemon
• Honey
• Roasted veg
• Salad
• Feta
• Siracha

Yoghurt-marinated chicken kebab recipe

1. Begin by making the yoghurt marinade. Dollop 50g (about 4 tbsps) of yoghurt into a bowl. Add 2 or 3 finely diced garlic cloves and the juice of 1 lemon. Add the paprika, cumin, salt, pepper and any other spices you like. Mix well.
2. Dice 2 chicken breasts and add them to the yoghurt. Stir and coat well. Cover and pop into the fridge for at least an hour, or up to 24 hours.
3. Once the chicken has been marinated for as long as you like, make the flatbreads. Add 3 tablespoons of self-raising flour to a bowl and top with 3 tablespoons of yoghurt. Add salt and spices. Slowly mix together until you have a nice, firm dough. If it’s not coming together, add a little more yoghurt. If it is sticking to your hands, add a little flour.
4. When the dough is formed, flour a clean surface and roll into a round flatbread shape.
5. Set the oven to 180 degrees C grill. If you have skewers, slowly skewer each piece of chicken, making about 4 skewers. If you don’t have any (like me) just evenly spread the chicken onto a baking tray. Cook for 15-20 mins, turning halfway through until you have beautifully succulent chicken.
6. While the chicken is in the oven, heat a frying pan a little oil on a high heat. Add your flatbread and cook for about 2-3 minutes on each side or until the flatbreads are cooked all the way through and have spots of brown all over them.
7. To make the spicy yoghurt sauce, add 1 tsp of chilli powder or spicy paprika to a bowl. Season generously with salt and mix.
8. To serve, place your flatbread on a plate. Dollop the spicy yoghurt onto the flatbread and top with the cooked chicken. I Served mine with pickled onions, parsley (didn’t have coriander, lemon and honey and it was an amazing combo.
9. Roll up and eat! (It’s messy).

If you’re looking for more healthy meal inspiration, try my mango and feta lentils, or my chicken in Romesco sauce.