One of my guilty go-to takeaways, perfect with a homemade flatbread and a yogurt dip. It’s so moreish and a lot cheaper than ordering in.
Serves 4
Prep 20 minutes
Cook 20 minutes
INGREDIENTS
- 3 chicken breasts, cut into bite-size pieces
- 1 red pepper, cut into chunks
- 1 yellow pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 tbsp olive oil
- 1 tbsp ground cumin
- 1 tsp curry powder
- 1 tsp garlic granules
- ½ tsp chilli flakes
- 1 tsp ground coriander
- ½ tsp ground allspice
- salt and pepper, to taste
For the flatbreads
- 250g fat-free Greek yogurt
- 280g self-raising flour, plus extra for dusting
For the yogurt dip
- 100g fat-free yogurt
- Juice of 1 lime
- 1 garlic clove, crushed
- 1 tbsp chopped fresh mint
METHOD
- Coat the chicken and veg in the olive oil, then add all the other ingredients, season with salt and pepper and mix. Thread onto metal skewers and cook in the air fryer at 190°C for around 15 minutes.
- While the kebabs are cooking, make your flatbreads. Simply mix the yogurt and flour together in a bowl and roll into a ball, then knead for 5 minutes. Divide the dough into 4, then roll or press out each one to form a roundabout 10cm in diameter. Add to a hot dry pan, one at a time, and cook over a medium–high heat for 2–3 minutes on each side, or until puffed up and turning golden.
- Combine all the ingredients for the yogurt dip in a small bowl. Serve the kebabs alongside the flatbreads and the yogurt dip.
- Calories: 495 Protein: 39g Carbs: 65g Fat: 7g
Tip: If you like, brush the cooked flatbreads with a little melted garlic butter before serving.
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