Chicken Kebabs with Greek Salad and Pitta Bread

Chicken Kebabs with Greek Salad and Pitta Bread

Guys, it’s been way too long since we’ve done a recipe for you, sorry about that! Josh has been wanting to perfect a few recipes before we posted them and he’s finally done with this one.


What You’ll Need (Serves 2)

For the marinade:

  • 300ml plain yoghurt
  • 2 chicken breasts
  • 1 tbsp grated ginger
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 1/2 tsp chilli flakes
  • 1/4 tsp cinnamon
  • juice and rind of 1 lemon
  • a pinch of cayenne pepper
  • 4 cloves of garlic, crushed
  • Wooden or metal skewers

For the rest:

  • 1 red onion
  • 1 red pepper
  • 4 pittas
  • A couple of handfuls of couscous
  • 1 baby gem lettuce
  • 250ml vegetable stock
  • Feta
  • Olive oil
  • Handful of baby tomatoes


  1. Combine ingredients for marinade by pouring yoghurt into bowl and mixing in ginger and garlic cloves.
  2. Add all spices and combine thoroughly, tweak marinade to your personal taste (this marinade is very lemony).
  3. Cut chicken into large chunks, around 2cm and combine with marinade in ziplock bag.
  4. Marinade chicken in the fridge overnight or for around 6-8 hours.
  5. When you’re ready for dinner chop red onion and red peppers into large chunks, take chicken out of bag and alternately place vegetables and chicken chunks onto all 4 skewers.
  6. Soak skewers in warm water (if using wooden ones).
  7. Preheat grill to high heat. Cook skewers for around 5 minutes, then flip and grill for another 5 minutes
  8. Meanwhile make the salad by covering the couscous in vegetable stock, chop lettuce and toss in a large with tomatoes and feta and add the couscous when done.
  9. Drench in olive oil and season with salt & pepper.
  10. Toast pittas until warm and crispy.
  11. Once skewers are nicely charred remove from oven and serve!