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.