My lovely friend Sera, over at Sera’s Slimspiration posted this recipe AGES ago, and, even though I wasn’t on Slimming World, it’s perked my attention.  I LOVE me a ‘dirty kebab’ as it’s referred to on this little green island.

So, having started SW last week, and being at a loss for what to cook for our lunch, I decided to cook Sera’s recipe – with a few *minor* adjustments.  I LOVE a creamy garlic sauce, a kebab sauce, here in Ireland, is essentially a mix of garlic mayo and chilli mayo, add chicken, cheese, chips and wrap it all into a pita pocket – it’s like a huge slab of heaven on a plate.  However, it’s like 500 syns (that’s an exaggerated guess by the way! LOL!)

I shared this amongst three of us, it wasn’t quite enough – the boys said they wished there was more of it, and, by the end, I found myself  wishing there was more.  It was lovely!

Chicken chip kebab

Ingredients

Based on 2 person serving – like I said, I split this between 3 and it just wasn’t enough!!

(To be served on top of Syn Free Chips)

3 Chicken Breasts (chopped)
2 small Onions (sliced)
4 Mushrooms (sliced) – I omitted this and added one large green pepper
1 Knorr Chicken Stock Pot
1/2 Chicken Stock Cube – I only had a vegetable one and I used a whole one
2 Tablespoons of Fat Free Natural Yogurt – I used twice this amount, 4 tbsps
1/2 cup Boiling Water
Black Pepper
Fry Light Spray Oil

My personal additions – garlic powder/granules, parsley, 2 tbsps sweet chilli sauce (3 syns)

Method

1. Start frying your sliced onion in some Fry Light until they start to golden then add
your chicken pieces and mushrooms/peppers. If adding garlic powder and parsley, sprinkle over meat and veg and fry until the whole mix is cooked through and golden in colour.

2. Crumble your stock cube over the mix, pop in your stock pot and add boiling water,
allow to bubble whilst stirring in the stock pot.

3. When the stock pot has completely mixed in reduce to simmer for approximately 4
minutes (add more water if needed) and sprinkle pepper all over mixture.

4. Add the sweet chilli sauce to the natural yoghurt.  Remove pan from the heat and stir in your fat free natural yogurt. You should find you now have quite a creamy looking sauce.

Best served on top of chips – it was so good, we didn’t even get around to taking an ‘after’ picture, when it was dished up and put on the plate! This will definitely be made again…and again…and again…. thanks Sera!