Peri peri chicken skewers and flatbreads

Cooking on the barbecue is part of the fun during the warm months. Here, a simple marinade adds a full-on hit of flavour to these kebabs, which I’ve served in flatbreads. Enjoy these on lazy weekends or when you want to take those great summer flavours to work. Don't forget to soak the skewers in water first.

Marinade

½ cup	Peri peri sauce (Main)
2 cloves	Garlic
1 tsp	Dried oregano
1 tsp	Lemon zest
½ tsp	Salt

Ingredients

500 g	Chicken breasts, cubed (Main)
1	Courgette, sliced
½	Red onion, cut into pieces
4	Flatbreads (Main)
2 cups	Shredded lettuce
½ cup	Yoghurt
¼ cup	Peri peri sauce
1 handful	Coriander leaves, to garnish

Directions

1. For the marinade, in a bowl combine the peri peri sauce, garlic, oregano, zest and salt. Mix through the chicken.
2. Thread chicken, courgette and red onion alternately onto the skewers.
3. Preheat a barbecue to a medium heat. Cook the skewers for 4 minutes each side or until cooked through.
4. Warm the flatbreads through. Combine yoghurt with peri peri sauce. Serve the skewers on the bread with shredded lettuce, a dollop of sauce and coriander leaves.