Middle Eastern Chicken Kebabs with Hummus & Yoghurt

Steps

1. Preheat oven to 200⁰C (or 180°C fan bake).
2. Mince first garlic clove. Pat chicken dry and cut into steaks. Place your hand flat on top and slice through horizontally. Place in a medium bowl with garlic and Middle Eastern spices. Season with salt and pepper then toss to coat.
3. Heat oil in medium fry-pan on medium-high heat. Cook chicken for 5-6 minutes each side (depending on thickness), or until cooked through. Remove from pan and set aside, covered to rest.
4. Mince the other garlic clove (if using) and combine in a small bowl with yoghurt and sweet chilli sauce. Slice cucumber.
5. Wrap Lebanese breads in foil and place in oven for 10-12 minutes, until warmed through. Leave in foil until ready to serve. Alternatively, just before serving, place breads on plate, cover in cling wrap and microwave for about 90 seconds, until heated through.
6. Roughly chop chicken and toss with resting juices.
7. Breads spread with hummus and yoghurt and topped with slaw, cucumber and chicken. Roll up tightly.