Haste’s Kitchen chicken kebabs with pickled slaw


For the kebabs:
2 tbsp tomato paste
2 tsp chilli powder
2 cloves garlic, crushed
Juice 1 lemon
2 tsp honey
1 tsp smoked paprika
6 tbsp Greek yogurt
1 tbsp olive oil
4 chicken breasts, cubed
1 onion, diced
1 red pepper, diced
1 yellow pepper, diced
4 tortillas or flatbreads

For the pickled slaw:
¼ red cabbage, shredded
½ red onion, finely sliced
2 carrots, grated
4 tbsp red wine vinegar
½ tsp sugar

For the tzatziki:
½ cucumber, grated
200g Greek yogurt
Juice of 1 lemon
3 cloves garlic, crushed
Sprig fresh mint, chopped
1 tbsp olive oil


1. For the kebabs, mix the chicken and vegetables with the marinade ingredients, cover and leave in the fridge to marinate for at least an hour. When you’re ready to cook them, slide the chicken and vegetables onto 4 soaked wooden skewers and cook on a griddle pan for 20 minutes, turning occasionally, until cooked through and the juices run clear

2. To make the slaw, place the cabbage, onion and carrots in a bowl and add the vinegar and sugar. Leave for 20 minutes.

3. To make the tzatziki, mix together all the ingredients, adding a splash of cold water if too thick.

4. Wrap the kebabs in the tortillas or flatbreads and serve with the tzatziki and slaw. 

  • Preparation time: 30 minutes
  • Cooking time: 20 minutes

Serves: 4

4 stars

Average user rating Based on 1 rating

This recipe was first published in Fri Jan 06 11:58:32 GMT 2017.