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These simple yogurt-marinated chicken shish kebabs take just 35 minutes to make See method
of the reference intake
Preheat a large griddle pan or the grill to high. Skewer the chicken onto 4 long or 8 short metal skewers. Griddle (or grill on a baking tray) for 10-15 mins, turning regularly, until charred and cooked through. Remove from the pan and griddle or grill the lemon slices for 1-2 mins each side.
Toast the pittas, then split open and stuff with the lettuce, cucumber and tomatoes. Mix the remaining yogurt and garlic with a little of the remaining lemon juice and zest; top with remaining paprika and oregano, then season. Add the chicken to the pittas and drizzle over the sauce. Serve with the griddled lemon slices.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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