1 small pack mint, leaves picked

150g lactose free yogurt, plus extra to serve (optional)

1 lemon, zested and juiced

½ tsp ground cumin

½ tsp ground coriander

2cm piece ginger, grated

4 skinless chicken breasts, each cut into 6 pieces

4 gluten free flatbreads or gluten free pittas

2 Little Gem lettuces, sliced

You will need

4 metal or wooden skewers

Serves - 4


Chop half the mint and put in a bowl with the lactose free yogurt, half the lemon juice, all the lemon zest, spices and ginger.

Mix well and season with lots of black pepper and a pinch of salt. Add the chicken pieces, mix well and put in the fridge for 20-30 mins.

Meanwhile, soak 4 large wooden skewers in water for at least 20 mins (or use metal ones).

When you’re ready to cook the chicken, heat your grill to a medium heat and line the grill tray with foil.

Thread the chicken onto the soaked wooden or metal skewers and grill for 15-20 mins, turning halfway through, until browned and cooked through.

Warm the gluten free flatbreads under the grill for a couple of seconds, then serve them topped with the lettuce, chicken, remaining lemon juice and mint, and any optional extras such as extra lactose free yogurt.

Recipe adapted from: Good Food
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