Greek Chicken Kebabs

One tray chicken kofta kebabs: Greek style.

10 minutes prep

20 minutes cook

Serves 5

Nell Carter

Ingredients

Greek chicken kebabs:

500gchicken mince

2garlic cloves, minced

1 tspground cumin

1 tspground coriander

1 tspsmoked paprika

1 tspdried oregano

½ tspground cinnamon

1 tbspfinely chopped mint

1 tbspfinely chopped parsley

½lemon, zested

1 tspsalt and pepper

1 tbspolive oil

To serve

5-6flatbreads

350goven chips

1 tspfine sea salt

1 tsporegano

Greek salad

tzatziki

1lemon, cut into segments

Juicy Greek-inspired chicken kofta kebabs, wrapped up in a soft flatbread with seasoned fries, creamy tzatziki, and crunchy Greek salad.

Method

Add ingredients for chicken kebabs to a bowl, mixing gently until just combined. If you have time, cover and refrigerate for 30 minutes to help the flavours develop and firm the mix.

Preheat oven to 220°C (fan 200°C). Line a rectangular baking dish with lightly oiled foil or parchment. Press the chicken mixture evenly into the dish and smooth the surface. Then, using a knife, score the mince widthways into 5 equal strips (roughly flatbread length).

Place in the oven — along with the oven chips — and bake for 18–20 minutes, until lightly golden and cooked through. Optional: finish the kebab under a hot grill for 2–3 minutes for extra colour.

Remove and allow to rest for 2–3 minutes, then slice along the score lines to separate the kebabs.

Toss hot chips with salt + oregano (and optional lemon zest).

To construct: Warm your flatbread, spread a tablespoon of tzatziki down the centre, add a kebab strip, chips and Greek salad. Finish with a squeeze of lemon, fold tightly and enjoy.