Recipe Instructions:
Ingredients
2 tsp smoked paprika
1 garlic clove, crushed
300g low-fat natural yogurt
400g pack chicken mini fillets, cut into bite-sized pieces
1 tbsp red wine vinegar
2 tbsp olive oil
½ small onion, finely chopped
350g carrots, peeled and coarsely grated
400g tin chickpeas, rinsed and drained
10g fresh parsley, finely chopped
100g spinach, chopped
6-pack wholemeal pittas, toasted
Method
Whisk the paprika, garlic and 150g yogurt in a bowl; season. Stir in the chicken, mix well, then cover and leave to marinate while you make the salad (or for up to 24 hrs in the fridge if making ahead of time).
Whisk the vinegar and oil in a large bowl; tip in the onion, carrots and chickpeas, then toss everything together. Set aside.
Preheat the grill to high. Divide the chicken between 4 large or 8 smaller skewers (soaked in water for 10 mins if wooden), then grill for 4-5 mins each side until golden, lightly charred and cooked through.
Mix the remaining 150g yogurt with the parsley and a pinch of salt. Split the pittas in half. Fold the spinach through the chickpea salad and serve alongside the chicken and pittas, drizzled with the yogurt.
