Recipe
Prep time: 1 hr 40 minutes | Serves: 6
Dietary information per serving
Energy: 441 energy | Whole fats: 9.8g | Sugars: 8g | Salts: 2.8g
- 300g boneless hen thigh fillets
- 600g hen breast fillets
- 20g Lebanese 7 spice combine
- 1 tsp smoked paprika
- 2 massive garlic cloves, crushed
- 200ml fat-free pure yoghurt
- Juice of 1 lemon
- Frylight
- 6 massive tortilla wraps
- Lettuce
- Handful of cherry tomatoes
- 150g cucumber
- 1 small onion thinly sliced
- 1 tsp mint sauce
- Just a few jalapenos (non-obligatory)
- Preheat the oven to 200°C/400°F/Fuel 6.
- Marinade the hen by putting the Lebanese 7 spice, smoked paprika, crushed garlic, lemon juice and yoghurt in a bowl. Bash the hen breasts with a rolling pin to flatten them out and minimize them to make them the identical dimension because the hen thighs. Add the boneless hen thighs and breasts to the marinade and stir. Cowl and place within the fridge for no less than half-hour.
- Spray a loaf tin with Frylight, then stand the tin up on its finish. Layer the hen items on high of one another to make a kebab, such as you see at a kebab store. Pack the items in as tight as you may, and if in case you have a spot on the finish of the tin, stuff the top with a tin foil ball.
- Place within the oven and cook dinner for 1 hour, till the hen is browned on high and cooked via. Go away the hen to face within the tin for 10 minutes to permit all of the juices to soak up again into the meat.
- Whereas the hen is standing, merely heat the flatbread and add the salad and sauces earlier than taking the hen out of the tin, slicing into chunks and topping the flatbread.
TIPS AND TWEAKS
Coeliac however fancy giving this a go? Swap the tortilla wraps for a gluten free model.
