Lighter Chicken Tikka Kebab Recipe
Ingredients
Chicken Tikka
- 4 tbsp Matt Cooper Bites Tikka Spice Blend available from our store
- 4 tbsp fat-free greek yoghurt fat free natural yoghurt is a suitable substitute
- 0.5 tsp red food colouring available from our store
- 3 tbsp water
- 4 chicken breasts chopped into chunks
Kebab and fillings
- 4 Deli Kitchen low-carb wraps You can use whatever wraps you like but these are the best on calories
- 70 g lettuce shredded or chopped
- 60 g red onion sliced
- 10 g fresh coriander optional garnish
Lighter mint and coriander dip
- 120 g fat free natural yoghurt
- 4 tsp natural granulated sweetener
- 1 tsp garlic powder
- 1 tsp chilli podwer
- 1 tsp salt
- 15 g mint sauce don't use mint jelly
- 10 g fresh coriander chopped
Instructions
Chicken tikka
- Mix the Tikka spice blend with the yoghurt into a bowl
- Add the red food colouring and mix
- Add the chopped chicken breast
- Mix well, cover and leave in the fridge for at least 2 hours but for best results, overnight.
- When ready to cook the tikka you can either air-fry for 12-14 minutes on 200 ℃ or alternatively you can skewer the chicken and cook under the grill on a high heat until the chicken has a slight char.
Lighter mint and coriander dip
- Mix all the ingredients listed together.
Assembling the kebab
- This step is optional but I like to char my wraps so it feels a bit more like a naan. If you have a gas hob, turn on one of the rings and place the wrap on top.
- Turn every 10 seconds until desired char is achieved. Microwave for 30 seconds so the wrap remains soft.
- Add the salad to the wrap and some of the mint and coriander dip.
- Then the cooked chicken tikka.
- Drizzle more of the dip over the kebab and serve.
