Chicken Kebabs with Tzatziki

Ok, this might be a bit of a Delia/Nigella convenience moment here but it’s a nice combination of flavours and it’s really convenient. You can make your own tzatziki (and I do!), but for this, the ready-made version is fine. You could use grilled pitta breads for some authenticity, but the wraps are lighter and presumably a little healthier.



  • 2 skinless chicken fillets
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 lemon (or lime)
  • 4 tortilla wraps
  • 1 carton ready-made tzatziki
  • 1 bag crunchy salad leaves (something with red cabbage in it is great)
  • 1 small red onion


  1. Slice each chicken fillet into 4 long, thin pieces
  2. Combine olive oil, garlic, cumin, cayenne, salt, a twist of black pepper and the juice of 1/2 the lime. Mix well and add the chicken pieces. Leave for at least 15 minutes.
  3. Heat a skillet/grill pan and add the chicken pieces, grill until charred on both sides and check the pieces are cooked through.
  4. Assemble the ‘kebabs’: lay out a tortilla, add some salad, some thinly sliced red onion, a generous blob of tzatziki, some chicken pieces.
  5. Finish with a little squeeze of lime and serve.

Serves 2, two wraps each.



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