Prepare: 10 min plus 1 hour in fridge
Cook: 20 min
You’re drunk. You’ve had a night on the town. You need food. You can see it in your mind. You can already taste it. You are floating towards the takeaway shop following the smell of kebab meat. And then it’s in front of you. Chicken kebab, donor meat, naan bread, salad (at least a bit of healthy food) and covered in sauce. This is the ultimate drunken cure. There is nothing better that shoving copious amount of kebab meat in your mouth with a can of Irn Bru.
However the following morning and you’re waking up stinking of kebab meat and feeling ashamed. What did I do? Was it really worth it? Well yes, it was…I was drunk and I didn’t care at the time!
Although on those nights in at the weekend and you are craving a takeaway it’s not always the best idea to keep ordering that kebab. The naan bread mixed with the meat is not healthy. Don’t even kid yourself on that because it comes with salad it’s somehow healthy, it’s not!
A super healthy alternative
But you can make a healthy alternative which is where my recipe comes in. It tastes very similar to a chicken kebab from the takeaway. Serve with fresh salad, sauce and on a flatbread or pitta bread and it’s a much healthier alternative to a takeaway version.
Now I’m not saying I’m never going to eat a kebab again as when I’m in a drunken state there is no control over my diet at that exact moment. However this is a great alternative to make at home. It’s quick and easy. Oh and the best thing is you can prepare it all the night before. I put all the seasoning over the chicken and left it in the fridge overnight. It intensified the flavour and meant I could just cook it the following day, saving me loads of time.
It’s the perfect post workout meal or for a weekend meal without the dreaded hangover and shame.
- 1 tsp coconut oil
- 200g chicken, large chunks
- 1 tsp garam masala or curry powder
- 1 tsp smoked paprika
- 1 tsp hot paprika
- 1 tsp chilli powder
- 1 tsp of grated ginger
- 1 clove of crushed garlic
- 1 tbsp. chopped fresh coriander (optional)
- Juice of quarter of lemon
- 100g Greek or natural yoghurt
- Iceberg lettuce, shredded
- ½ red onion, finely sliced
- Tomatoes, finely sliced
- Cucumber, finely sliced
- Pitta breads or flatbreads
- 2 tbsp. mayonnaise
- 2 tbsp. natural yoghurt
- 1 clove of crushed garlic
- 1/2 lemon zest
- Salt and pepper to taste
1 Take a large bowl and mix the spices, ginger, garlic, fresh coriander, lemon and yoghurt together. Add in the chicken and mix well. Cover the bowl with cling film and put in the fridge to marinade for a minimum of 1 hour.
2 Meanwhile prepare your salad and sauce.
3 To make the garlic sauce put all the ingredients into a bowl and mix well to combine.
4 After an hour put the chicken pieces onto skewers. Heat your griddle to a medium to high heat and add the coconut oil. Cook for 15 minutes using the griddle, BBQ or in the grill turning regularly.
5 Serve the chicken on pitta breads or flat bread with thinly sliced red onion, shredded lettuce and any other choice of garnish along with your favourite sauce and sides.
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