Harissa-chicken-kebabsSERVES 4



150ml low-fat natural yogurt

1-2tbsp Harissa paste

700g skinless, boneless chicken thighs, cut into chunks

1/2 cucumber, cut into sticks

3 carrots, cut into sticks

8 radishes, cut into sticks

2tbsp white wine vinegar

2tsp sugar

2tbsp olive oil

8 soft flour tortillas

Few spring coriander

1 lime, halved

200g tzatziki

1. Soak 8 wooden skewers in water (this will stop them burning). Put the yogurt into a shallow dish, stir in the harissa paste. Add the chicken, season generously and stir to coat well.

2. Combine the cucumber, carrots, radishes, vinegar and sugar.

3. Heat the oil in a griddle pan. Thread the chicken onto the skewers and cook for 10-15 mins, turning as needed until the chicken is tender and charred.

4. Heat the tortillas, according to packet instructions.

5. Serve the kebabs with the pickled vegetables, a few corainder leaves, a squeeze of lime and a dollop of tzatziki.

Per serving: 580 cals, 21g fat (7g saturated), 49g carbs