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Spicy chicken kebab wraps
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Smoky paprika and garlic perfumes juicy chicken to make a satisfying snack in this Jordanian-inspired recipe from John Gregory Smith
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Ingredients
For the marinade
- large handful fresh Thyme
- 1/2 tsp smoked Paprika
- 1 tsp ground Cumin seeds
- 1 Lemon, juice only
- 2 cloves Garlic, roughly chopped
- 2 tbsp Olive oil
- 4 X 125g chicken, thigh fillets
For the carrot salad
- 2 large Carrots, finely grated
- 1 1/2 Lemons, juice only
- 1 red chilli, deseeded and finely chopped
- 4 tbsp Yogurt
- handful Mint, finely chopped
To serve
Method
1. For the marinade: pound all the ingredients in a pestle and mortar to a rough paste. Tip into a shallow dish, add the chicken, mix well and marinate for a minimum of 20 minutes or overnight if you have time.2. Lift the chicken out of the marinade, and place on a grill pan. Brown the chicken under a hot grill for 5-6 minutes on each side until golden and cooked through, then set aside to cool and cut into slices.
3. For the salad: prepare the salad by mixing the carrot, two thirds of the lemon juice and the red chilli in a bowl. To make the dressing, mix the yoghurt, the remainder of the lemon juice, mint and plenty of seasoning.
4. Place a handful of lettuce on a tortilla wrap, then top with a few slices of chicken, the grated carrot and a drizzle of yoghurt, then fold and serve.
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