Chicken kebabs receive a fun Greek-inspired twist in this easy family dinner served with crispy homemade chips, fresh cucumber salad and creamy tzatziki.
For Cooking with Coles, Courtney Roulston spreads seasoned chicken mince across wraps before rolling, slicing and threading them onto skewers to create eye-catching spirals.
The Coles ambassador joined Sunrise on Thursday to demonstrate the simple technique behind her Greek spiral chicken wrap kebabs.
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Ingredients
Serves 4 (Makes 8 kebabs)
Prep 10 mins
Cooking 40 mins
4 large roasting potatoes, washed, sliced into 1cm chips
¼ cup (60ml) olive oil
2 tsp dried oregano
500g chicken mince
1 tsp ground cumin
1 large garlic clove, crushed
2 lemons, zested
4 Coles Simply wraps
1 x 200g tub Coles Simply Tzatziki
1 Lebanese cucumber, sliced on angle
1 cup mint leaves
2 tbsp lemon juice
Lemon wedges, to serve
Method
1. Preheat oven to 180°C (160°C fan-forced). Line two large baking tray with baking paper. Combine the potato and 2 tbs of the oil and half the oregano in a large bowl and toss to combine. Season. Spread the chips out a lined tray. Bake, turning halfway through cooking, for 35-40 mins or until golden and crisp.
2. Meanwhile, combine the mince, remaining oregano, cumin, garlic and half the lemon zest in a large bowl. Season.
3. Place the wraps on a clean work surface and divide the mince mixture into 4 even portions. Use the back of a spoon to spread the mince out in an even layer onto the wraps all the way to the edges. Roll the wraps up into a cigar shape. Use a sharp knife cut each wrap into 8 even discs. Thread 4 spirals onto metal skewers and place on the remaining lined tray. Drizzle with remaining oil. Bake for 25 mins or until golden brown and cooked through.
4. Place cucumber in a medium bowl with the remaining lemon zest, juice and mint. Season and toss to combine.
5. Spread the tzatziki onto serving plates. Top with the kebabs and divide the cucumber salad onto the plates. Serve with lemon wedges and chips.
