Kebabs often get a bad rap largely due to their perception as a greasy snack following a night in the pub! However, a freshly made kebab enrobed in a fluffy wrap and filled with crunchy fresh salad, garlic and chilli sauce and tangy pickles is a thing of beauty, and healthy to boot. The acidity of the tomato in the marinade helps to tenderise the chicken and the sugars help it to turn a glorious golden colour as it cooks.

For the kebab

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00g chicken thigh fillets, cubed into bite sized pieces

½ large red pepper, cubed (slightly smaller than the chicken pieces)

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For the marinade

1 tbsp natural yoghurt

Juice and zest of half a lemon 2 tsp garlic, finely minced

1 tbsp olive oil

½ tsp Aleppo chilli flakes (pul biber)

1 tsp sweet smoked paprika

½ tsp cumin 40g tomato

¼ tsp salt

¼ tsp black pepper

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For the garlic sauce

3 tbsp natural yoghurt

1 tsp garlic, finely minced

Zest of ½ a lemon

Salt and pepper to taste

To serve

2-3 pieces baby gem lettuce

½ red onion, finely sliced

1 small tomato

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1. Firstly whizz all of the marinade ingredients together in a food processor. Massage the marinade into the chicken and pepper chunks making sure that they are generously coated. Set aside.

2. Now mix all of the ingredients together for the garlic sauce and set aside.

3. Thread a piece of chicken onto a skewer followed by a piece of pepper, repeat until you have 4 pieces of chicken and 4 pieces of pepper on each skewer.

4. When you are ready to cook heat 1 tbsp of oil in a frying pan over a medium heat. Cook the kebabs for approximately 5 minutes on each side or until slightly charred and cooked through.

5. Pile the chicken and peppers into a flatbread with plenty of salad, garlic sauce and pickles.