Step 1: You will need
- 320 g chicken breast, cut into cubes
- 30 ml olive oil
- 2 medium cloves of garlic
- 30 ml lemon juice
- 1/2 medium red onion, cut into 4 wedges
- 2 medium tomatoes, cut into wedges
- 3 medium spring onions, chopped
- 1 medium bunch chopped parsley
- 1 tbsp lemon juice
- 1 medium lemon, zest only
- 2 large pitta breads
- 1 tbsp olive oil
- 120 g natural yoghurt
- 1 tsp paprika
- 4 wooden skewers soaked in water (this prevents from burning)
- 2 bowls
- 1 spoon
- 1 pastry brush
- 1 small bowl
Step 2: Marinate the chicken
Put the chicken, olive oil, garlic and lemon juice into the bowl. Season with salt and pepper and mix well. Cover with cling film and leave to marinate for 1 hour.
Step 3: Make the tomato salad
Gently mix the tomatoes, spring onions, parsley, lemon juice and zest in another bowl. Season with salt and pepper, stir, and leave to marinate until the kebabs are ready.
Step 4: Make the kebabs
Separate the onion wedges. Make the skewers by alternating a piece or two of onion with a chicken cube. Share the chicken and onion between the 4 skewers.
Step 5: Cook the kebabs
Heat the grill on its highest setting, then place the skewers underneath and cook for 5 minutes. Turn the kebabs and cook for another 5 minutes. Once cooked, remove from the grill and put onto a plate.
Step 6: Heat the pitta bread
Brush the pitta bread with some olive oil and place under the grill for 20 seconds, then turn over and grill for another 20 seconds. Remove.
Step 7: Prepare the yoghurt
Transfer the yoghurt into a small bowl and sprinkle with paprika.
Step 8: Garnish and serve
Place 2 kebabs onto a plate, garnish with the pitta bread and tomato salad. Serve the yoghurt on the side.