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Chicken Kebab


Serves 4

Tender pieces of lean chicken marinated in garlic, tomato and spices, wrapped in warm lavash with salad. Lovely healthy, light kebab.

Per serve: 1487.6kj (354.2cal); 12g total fat (3.55g saturated fat); 2.2g fibre


You’ll need

500gms chicken thighs, skin removed, sliced thinly (you could also use breast if you wanted to go lighter)
2 cloves garlic, minced
1 tsp olive oil
2 tbsp tomato paste
1/2 tsp paprika
1/2 tsp all spice
1/4 tsp each of cayenne pepper & cumin
1 tsp lemon zest
2 tbsp water
4 lavash wraps or pita bread
Shredded lettuce
Sliced tomatoes
Red onions
Juice of a lemon
4 tbsp low fat Greek yogurt

Let’s go

In a bowl add chicken, garlic, oil, tomato paste, spices, lemon zest and water. Cover and marinate in the fridge for a couple hours – always good to prepare the night before, but don’t panic if you haven’t got the time, just marinate while you are having those 1,000 glasses of water. Heat a large pan on high, spray with a little oil and cook chicken until it’s lovely and golden. For an even deeper flavour, get some fresh air and heat up the bbq. Wrap chicken in some bread with lettuce, tomatoes, onion, parsley, a good squeeze of lemon juice and a dollop of yogurt. Also works amazingly well with lean lamb, beef or pork.

Why it’s good for you
Souvlaki, doner kebab, kebab: whatever you call them, they are fantastic the day after the night before – or for a quick dinner during the week for that matter…. Traditional kebabs are usually cooked with quite a bit of oil to keep the meat moist. Moodie kebabs use a punchy marinade and quick cooking method that keeps the moisture in.
Per serve using chicken thighs: 1487.6kj (354.2cal); 12g total fat (3.55g saturated fat); 2.2g fibre
Per serve using chicken breast: 1469.2kj (349.8cal); 9.9g total fat (2.9g saturated fat); 2.2g fibre


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