Chicken Kebabs with Flatbreads, Roast Veg & Yoghurt Dressing

per serving

Serves 4

A fakeaway with buckets of flavour, these Chicken Kebabs are the perfect Friday night in delight!


25 minutes




Nutritional Information

k/cals per serving


Frylight Coconut Oil

2 red onions, cut into chunks

2 peppers, any colour, cut into chunks

4 chicken breasts, cut into bite size chunks

4 tsp cajun seasoning

75ml natural yoghurt 

½ garlic clove, grated

4 flatbreads

Chilli sauce and coriander for serving


  1. Spray a large roasting tray with Frylight. Put the onions and peppers onto the tray, spray again with Frylight and season with salt and pepper. 
  2. Put the chicken with the cajun seasoning and salt and pepper into a bowl and mix together. Spray all over with Frylight and mix again. Thread the chicken onto 4 skewers and then place the skewers on top of the vegetables in the roasting tray. 
  3. Put the baking tray under a high grill for 10-12 minutes, turning the chicken skewers regularly, until the vegetables and chicken are cooked and have some charring. 
  4. While the chicken and veg are cooking, mix the garlic into the yoghurt to make the dressing.
  5. To serve, warm the flatbreads briefly under the grill. , then lay a skewer on top of each one. Drizzle with the yoghurt dressing, your favourite chilli sauce and coriander.