These are put together in half an hour and is an easy, healthy meal to make in a hurry.

Serves 4

Chicken shawarma kebab

Delicious Magazine

Ingredients

• 2 red onions, cut into wedges
• 2 peppers, roughly chopped
• Olive oil for drizzling
• 3 free-range chicken breasts, cut into 3cm chunks
• 1 tbsp baharat spice mix (homemade recipe linked below)
• 1 small garlic clove
• 8 tbsp plain yogurt
• Juice ½ lemon, the other half cut into wedges to serve
• 4 pittas or flatbreads
• 2 tbsp pomegranate molasses
• Small handful fresh coriander

Instructions

1. Heat the grill to medium. Spread the onions and peppers over a large baking tray/sheet, drizzle with oil, then toss to coat.
2. In a large bowl, toss the chicken chunks and baharat spice with a drizzle of oil and some salt and black pepper. Thread the chunks onto 4 skewers. Put the skewers on top of the vegetables, then grill for 10-12 minutes, turning the skewers frequently, until the chicken is cooked through (the juices will
3. run clear when pierced with a skewer) and the vegetables have lightly charred.
4. Meanwhile, grate half the garlic into a small bowl, then mix with the yogurt and lemon juice. Season to taste. Rub one side of each pitta/flatbread with the remainder of the garlic clove, then put under the grill to warm through for a minute or so.
5. Put the warm flatbreads on a plate/platter, then top with the grilled vegetables and chicken skewers. Drizzle with a little garlic yogurt and pomegranate molasses, add fresh coriander and serve with the lemon wedges.

Notes

Recipe for Baharat Spice Mix