BBQ Chicken Kebab Pittas

Ingredients

• 190g boneless chicken thighs or chicken breast, cut into 3cm chunks
• 1 pepper, cut into large chunks
• 1 courgette, cut into thick half-moons
• 1 red or brown onion, cut into wedges
• 1 tbsp rapeseed or olive oil
• 1 garlic clove, crushed
• ½ tsp mild paprika
• ½ tsp ground cumin
• ½ tsp dried mixed herbs or oregano
• 1.5 pittas or flatbreads
• ¼ cucumber, diced or cut into sticks
• 5½ tomatoes, diced, or cherry tomatoes quartered
• 60g plain full-fat yoghurt or Greek yoghurt
• Wooden or metal skewers

Method

1. If using wooden skewers, soak them in water for 20–30 minutes first so they do not burn too quickly.
2. Put the chicken in a bowl with oil, garlic, paprika, cumin and herbs. Do not add salt.
3. Thread chicken, pepper, courgette and onion onto skewers. For babies, keep a few chicken pieces and vegetables off the skewer so they are easier to cook gently and chop safely.
4. BBQ over a medium heat for 12–15 minutes, turning regularly, until the chicken is fully cooked through with no pink in the middle.
5. Warm the pittas or flatbreads briefly on the BBQ or in the toaster.
6. Mix the yoghurt with a little grated cucumber if you like. Keep it salt-free.
7. Remove babies portion before adding adult salt, chilli, BBQ sauce or other toppings.
8. Serve adults and toddler with pitta, chicken kebab pieces, tomato, cucumber and yoghurt.