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Servings: 4
Ingredients
- 500 g chicken thighs cut into strips
- 1 red capsicum deseeded, chopped into large chunks
- 1 red onion peeled, chopped into large squares
Marinade:
- 2 tbs olive oil plus extra to drizzle
- 2 tsp lemon juice
- 1 garlic clove minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 1/2 tsp chilli powder
Yoghurt Sauce:
- 200 g Greek yoghurt
- 1.5 tbs tahini
- 1 garlic clove
- 2 tsp lemon juice
To serve:
- Flatbreads
- Cos lettuce sliced
- Tomatoes sliced
Instructions
- In a medium sized bowl, combine the marinade ingredients. Add the chicken and stir to thoroughly combine. Cover and marinate for 30 minutes.
- Combine the yoghurt sauce ingredients together in a small bow. Cover and put in the fridge until required.
- Thread a piece of chicken onto two metal skewers, followed by a chunk of red pepper, then a piece of chicken and a piece of onion. Repeat until you have equally used up all the skewers and chicken to make 4 skewers. Discard any of the marinade left in the bowl. Place skewers on the high wire rack on the glass dish. Drizzle skewers with olive oil, and crack some black pepper over.
- Place glass dish with wire rack into oven. Select Auto Cook Menu 15, 600g and start. Oven will prompt you to turn skewers over, just press start to keep cooking to ensure nice browned skewers. Remove chicken from oven and rest for a few minutes.
- Serve chicken skewers on a platter, along with flatbreads, yoghurt sauce, lettuce and tomato. To assemble a wrap, add lettuce, tomato and chicken to a flat bread. Top with yoghurt sauce, roll up and enjoy!
