400g chicken breast, cubed
2 red peppers, cubed
50g full-fat natural yoghurt
Juice of half a lemon
3 cloves garlic, minced
2 tbsp olive oil
1 heaped tsp Aleppo chilli (pul biber)
1 scant tsp sweet paprika
1/2 tsp cumin
20g tomato puree
Salt and pepper to taste

Tahini garlic yoghurt
150g full-fat natural yoghurt
15g tahini
1 garlic clove, minced
Pinch of salt

1/2 cucumber
20 cherry tomatoes
1 small red onion
1 heaped tsp sumac
1/4 tsp dried mint
Fresh parsley
Juice of half a lemon

1 small aubergine, sliced thin
3 tbsp olive oil
1 garlic clove, minced
Salt and pepper to taste

Optional others:
Halloumi (I cooked mine on a griddle pan)
Rice (cook according to packet instructions with an added knob of butter)


Add all the ingredients for the chicken except the red pepper to a large bowl and mix well to combine. Cover and allow to marinate for 2-6 hours in the fridge.

Add all the ingredients for the tahini garlic yoghurt to a small bowl and mix well to combine. Cover and place in the fridge to allow the flavours to mingle.

If you’re using wooden skewers, soak these in water.

Make the salad by chopping the tomatoes, cucumbers and onions before adding the remaining ingredients and mixing well to combine. Cover and place in the fridge, allowing the flavours to combine.

Once marinaded, preheat your oven to gas mark 7. (I have a fan oven and selected the setting with the fan and top-down heat)

Meanwhile, tap off the excess marinade then weave the chicken cubes alternatively with pepper cubes onto your skewers and place on top of a baking tray with a rack.

Cook for 15-20mins or until chicken is cooked through, turning every five minutes.

Whilst the chicken is cooking, mix together the ingredients for the aubergines and pan fry on a medium heat. Now is also the time to griddle the halloumi if you’re making it.

Serve up over flatbread or rice with hummus and some olives with an extra sprinkle of fresh parsley and sumac and devour!

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Auniafeeqa Recipes
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