Healthy Chicken Kebab |

Healthy Chicken Kebab

Favourites 43

Prep Time: 15 Minutes | Cooking Time: 10 Minutes

Serves 2

A healthy, fresh twist on the classic kebab, and one you can probably make with what you already have in your kitchen. Serve up family style at a barbecue and let everyone build their own. 


  • 1 broccoli, cut into quarters
  • 2 courgettes
  • 6 olives (black or purple)
  • 3 carrots
  • 1 tbsp of wholegrain mustard
  • 2 tbsp of olive oil
  • 2 tbsp of hummus
  • 4 tbsp of cider vinegar
  • 1 tsp ground cumin
  • Sea salt
  • 2 chicken breasts, cubed
  • 2 flatbreads
  • 2 tbsp of natural yoghurt


For The Slaw:

  1. Place the central chopping attachment into the bowl of the processor.
  2. Place the broccoli in the bowl and replace the lid. Pulse until thickly chopped, then tip into a waiting bowl.
  3. Add the courgettes and olives and pulse into small chunky pieces before adding to the broccoli in the bowl.
  4. Next, change your chopping tool to the flat ‘chopper’ blade. If you prefer, you can chop by hand, grater or a spiralizer for a ribbon effect. Feed the carrots into the opening at the top while turning the food processor on until thinly sliced. Add to the mix.
  5. Put the mustard, olive oil, hummus and vinegar into an empty jam jar.
  6. Put the lid on and shake vigorously. This will be a thick consistency – if you need to thin it, add a little more vinegar.
  7. Pour over the slaw and mix well. Sprinkle with the cumin and sea salt.


  1. Pan-fry cubed chicken pieces for 5–7 minutes, or skewer the meat and grill for 8 minutes.
  2. Pile the slaw and chicken on to a flat bread.
  3. Top with natural yoghurt and a sprinkle of cumin.

Recipe courtesy of SuperSlaw by Jill Greenwood, photography by Lara Messer (Ebury Press, £12.99)