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Oregano-marinated chicken kebabs with Greek salad & wraps
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For the kebabs
2 tbsp smoked paprika
2 tsp dried oregano
2 cloves garlic, crushed
Finely grated zest and juice 1 lemon
2 tbsp olive oil
4 chicken breast fillets, each cut into 8 bitesize pieces
For the wraps
250g plain flour, plus extra for dusting
½ tsp baking powder
250g natural full fat yogurt
For the salad
½ cucumber, chopped
200g cherry tomatoes, halved
125g feta cheese, crumbled
100g pitted black olives, roughly chopped
2 tbsp olive oil
½ x 25g pack mint, leaves only, roughly chopped
Lemon juice, to taste
1. Place the paprika, oregano, garlic, lemon zest and juice, olive oil and a pinch of salt in the bottom of a large bowl and whisk together well. Add the chicken and stir to coat, then cover and chill for 2 hours, or preferably overnight.
2. Place all the ingredients for the wraps in a bowl with a pinch of salt and mix together well until you have a soft dough. Set aside while you prepare the salad. Place all the salad ingredients in a bowl, toss together, then season and add lemon juice to taste.
3. To cook the wraps, warm a griddle pan over a high heat until hot. Divide the dough into 12 even-sized pieces. Dust the work surface with flour and roll each piece into a 15cm circle. Layer these flatbreads between sheets of greaseproof paper. When ready to cook place directly on the hot griddle, with no oil, and cook for about 2-3 minutes, turning once, until the bread puffs up slightly and has charred griddle marks. Keep warm while you cook the rest.
4. Thread the marinated chicken onto 8 short metal skewers (4 pieces per skewer). Return the griddle to a medium heat. Cook the kebabs, in batches if necessary, for 15-20 minutes, turning occasionally until golden and charred in parts, and cooked throughout, with the juices running clear and no pink meat. Serve with the wraps and salad in serving bowls or dishes and place on the table for everyone to help themselves.
Typical values per serving:
This recipe was first published in April 2018.