• 1 x pack Waitoa diced chicken breast
• 1 x green capsicum
• 12 x mushrooms
• 1 x red onion (½ thinly sliced/ ½ chopped for the kebabs)
• 2 x flat breads – 1 per person
• ½ cup sliced mixed olives
• 1 x sliced radish
• 1 x cup rocket
• ½ chopped cucumber
• Handful mint leaves
• 1 x tub hummus of your choice. For this recipe we used garlic and lemon.
Directions:
• Pre-heat oven at 180 degrees.
• Slice the capsicum and ½ red onion into chunks
for the kebabs.
• From there make your kebabs by layering chicken, mushrooms, capsicum and red onion. (From 1 pack of chicken, you should be able to make 6-8 kebabs)
• Sprinkle with chilli flakes, oregano, salt and pepper and place in the oven on a lined baking tray for about 20-25 minutes turning half way through until cooked.
• While the kebabs are cooking, make your side salad by mixing radish, sliced onion, olives, rocket and cherry tomatoes.
• Once the kebabs are cooked, heat a frying pan and slightly toast your flatbreads.
• For plating, take a large heaped spoon of hummus and spread onto the plate.
• Place the flatbread to the side of the hummus and top with your chicken kebabs.
• Add your side salad, garnish with mint and serve with a wedge of lemon.
