Chicken kebabs (better than the local chippy's)

Lately, my go-to takeaway is a chicken kebab. It's perfect for when I can't be bothered to cook, but never leaves me feeling too guilty - after all, it's basically just chicken and salad. I mean, I always order chips too, because our local kebab house does proper squashy chip shop chips, and it would be rude not to. But still. It's way better for me than a pizza, or an Indian, or a Chinese, right?

However, in the spirit of being a bit more healthy and because I've been on a bit of a cook-from-scratch spree lately, I decided to make my own. It was the perfect dinner for Easter Monday, as we were both feeling a bit poisoned from too much chocolate and booze, and also our flat-warming party on Saturday had left us with a bunch of nibbly leftovers including pittas, houmous, salad and olives. We grabbed some chicken from the freezer and presto! Dinner!


I adapted this recipe to make our very own, better-than-the-chippy kebabs. Oooh, and they were good. Surprisingly filling, considering we didn't have chips, and incredibly flavourful. And even better, I knew exactly what went into them, so could be all smug that we were eating healthily, too.

Chicken Kebabs

400-500g chicken breast, cut into small chunks (we bought the pre-diced stuff)

2 tbsp olive oil

Juice of half a lemon

Half a tsp of salt

2 garlic cloves, crushed

1 tsp curry powder (we used tandoori)

1/2 tsp cumin

1/2 tsp dried coriander

To serve: Pittas, lettuce, tomatoes, houmous, olives, avocado

Serves 4 / 2 Weight Watchers SmartPoints per serving (minus pittas etc)

1. Combine all the ingredients except the chicken in a bowl and stir together

2. Add your chicken to a sealable sandwich bag and then pour the contents of the bowl over it. Give the chicken a gentle squish through the plastic to make sure it's all covered in the marinade.
3. Leave on the side to marinade for at least 20 minutes, or longer.

4. Pop your pittas into a warm oven to heat up (I usually preheat the oven and then turn the heat off so they don't catch)
4. Heat up a non-stick frying pan and cook the chicken pieces for about 10 minutes, turning regularly, until cooked through.

5. Remove your pittas from the oven and cut them open, then spread a liberal amount of houmous to one side of the pitta. Stuff with lettuce and chopped tomatoes, then pop the chicken on top. We had one pitta each and 200g of chicken each.
6. If you fancy, add some more salad, olives and simple guacamole on the side. You could even include some garlic mayonnaise too, if you're going full chippy.