Ingredients

CHICKEN KEBAB:

  • 1 Frozen Bostock Chicken Thighs Boneless
  • 2 tbsp Greek Yoghurt
  • 1 tbsp Garlic Powder
  • 2 tsp Paprika
  • 1 tsp Cinnamon Powder
  • 2 tsp Cumin
  • 2 tsp Chili Flakes
  • Salt & Pepper - To taste
  • 1 tbsp Lemon Juice
  • 1 tbsp Extra Virgin Olive Oil

 

QUINOA SALAD:

  • ½ cup Healthy Options Organic White Quinoa
  • 1 cup water
  • Salt & Pepper- To taste
  • 1 20g Parsley
  • 1 20g Mint
  • 1 30g Cucumber
  • 1 30g Tomatoes
  • 1 30g Red Onions
  • 2 tbsp Lemon Juice
  • 2 tbsp Extra Virgin Olive Oil


OTHERS:

  • 1 Healthy Options Organic Hummus
  • Tortilla Wrap

 

 

Procedure

1. Boil quinoa in a cup of water, reduce to a simmer and cook until water is absorbed
2. Remove from heat and allow to cool to room temperature
3. Mix sliced cucumber, tomatoes, red onions, parsley, mint, and quinoa.
4. Add lemon juice and extra virgin olive oil into the mix.
5. Slice chicken into cubes
6. Place chicken pieces in a bowl and add seasoning. Make sure chicken is evenly coated in seasoning.
7. Divide the chicken among the skewers, pushing the pieces tightly together.
8. Oil your grill grates and cook the chicken skewers, turning a few times, until they are cooked through.
9. Spread hummus on the tortilla wrap, add chicken kebab and quinoa salad.

 

 

Recipe by Chef Marky. Follow him on Instagram: @chefmarkjoseph