Recipe
Prep time: 1 hr 40 minutes | Serves: 6
Dietary data per serving
Energy: 441 energy | Whole fats: 9.8g | Sugars: 8g | Salts: 2.8g
- 300g boneless rooster thigh fillets
- 600g rooster breast fillets
- 20g Lebanese 7 spice combine
- 1 tsp smoked paprika
- 2 giant garlic cloves, crushed
- 200ml fat-free pure yoghurt
- Juice of 1 lemon
- Frylight
- 6 giant tortilla wraps
- Lettuce
- Handful of cherry tomatoes
- 150g cucumber
- 1 small onion thinly sliced
- 1 tsp mint sauce
- A couple of jalapenos (non-obligatory)
- Preheat the oven to 200°C/400°F/Gasoline 6.
- Marinade the rooster by putting the Lebanese 7 spice, smoked paprika, crushed garlic, lemon juice and yoghurt in a bowl. Bash the rooster breasts with a rolling pin to flatten them out and reduce them to make them the identical measurement because the rooster thighs. Add the boneless rooster thighs and breasts to the marinade and stir. Cowl and place within the fridge for at the very least half-hour.
- Spray a loaf tin with Frylight, then stand the tin up on its finish. Layer the rooster items on high of one another to make a kebab, such as you see at a kebab store. Pack the items in as tight as you may, and if in case you have a niche on the finish of the tin, stuff the top with a tin foil ball.
- Place within the oven and cook dinner for 1 hour, till the rooster is browned on high and cooked by. Go away the rooster to face within the tin for 10 minutes to permit all of the juices to soak up again into the meat.
- Whereas the rooster is standing, merely heat the flatbread and add the salad and sauces earlier than taking the rooster out of the tin, slicing into chunks and topping the flatbread.
TIPS AND TWEAKS
Coeliac however fancy giving this a go? Swap the tortilla wraps for a gluten free model.
