Chicken Kebabs with Flatbreads, Roast Veg & Yoghurt Dressing
A fakeaway with buckets of flavour, these lighter Chicken Kebabs with Flatbreads, Roast Veg & Yoghurt Dressing are the perfect Friday night in delight!
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- Prep Time
- 25 minutes
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- Cook Time
- (2/5)
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- Serves
- 4
Ingredients
- Frylight Coconut Oil
- 2 red onions, cut into chunks
- 2 peppers, any colour, cut into chunks
- 4 chicken breasts, cut into bite size chunks
- 4 tsp cajun seasoning
- 75ml natural yoghurt
- ½ garlic clove, grated
- 4 flatbreads
- Chilli sauce and coriander for serving
Directions
- Spray a large roasting tray with Frylight. Put the onions and peppers onto the tray, spray again with Frylight and season with salt and pepper.
- Put the chicken with the cajun seasoning and salt and pepper into a bowl and mix together. Spray all over with Frylight and mix again. Thread the chicken onto 4 skewers and then place the skewers on top of the vegetables in the roasting tray.
- Put the baking tray under a high grill for 10-12 minutes, turning the chicken skewers regularly, until the vegetables and chicken are cooked and have some charring.
- While the chicken and veg are cooking, mix the garlic into the yoghurt to make the dressing.
- To serve, warm the flatbreads briefly under the grill. , then lay a skewer on top of each one. Drizzle with the yoghurt dressing, your favourite chilli sauce and coriander.
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