Ingredients

• 900g boneless chicken thighs
• 2 chopsticks (trimmed if necessary)
• 1 tsp olive oil
• 3 tbsp tandoori masala
• 1 tbsp yoghurt for the sauce
• 3 tbsp yoghurt
• Handful of parsley
• 5 cm of cucumber, grated

Marinade

• 1 tsp garlic purée
• Ginger purée
• Turmeric
• Cumin
• Chilli powder
• Onion powder
• Chilli flakes
• Paprika

To serve

• 4 homemade flatbreads
• Bag of salad

Methods

1. In a bowl, mix the marinade ingredients with the yoghurt and oil.

2. Coat the chicken thighs with the marinade and allow them to marinate for at least an hour.

3. Load the marinated chicken thighs onto the two skewers and place them in the air fryer.

4. Cook the chicken kebabs in the air fryer at 200°C for 20 minutes, turning them halfway through to ensure even cooking.

5. Meanwhile, prepare the sauce by mixing the yoghurt with the parsley and cucumber. Set aside.

6. Slice the cooked chicken and serve it on homemade flatbreads along with a generous serving of salad. Drizzle the yoghurt sauce over the kebabs.