5 at 5pm for £5 - Turkish Kebabs and Chips

Turkish Kebabs and Chips

You will need:

400 g Frozen Chicken Breast (defrosted)

1 cup natural yogurt

Juice of 1 lemon

2 cloves of garlic, finely chopped

1 tbsp paprika

1 tbsp cumin

1 tbsp cayenne pepper

2 tbsp olive oil

pitta breads

1 onion, thinly sliced

lettuce

potatoes

Lemon wedges to serve

Method:

Cut the chicken into bite size pieces and mix with the yogurt  lemon juice, spices and olive oil.  

Marinade for as long as possible preferably at least 2 hours.

Grill the chicken in a griddle pan (or frying pan if you don't have a griddle pan) until cooked through.  You could even cook this on a BBQ.

Warm the pitta bread and serve the chicken with lettuce and onion.  You can use the spare yogurt to make garlic sauce, just mix it with crushed garlic and parsley.

To make the perfect chips.  Peel and cut the potatoes into chips (I have a really nifty crinkle cut knife that I bought in Thailand). 

  Rinse and dry the potatoes. 

Heat a deep fat fryer to 150C and cook the chips until they are soft but not brown.  Take them out and bash them about a bit and let them cool.  Turn the temperature up to as high as it goes and them fry until golden, this won't take long, so keep an eye on them.