Airfryer Tandoori Chicken Kebabs with Coriander Yoghurt and Tomato Salsa

INGREDIENTS

• 1 x 500g pack Dunnes Stores chicken thighs
• ½ jar Dunnes Storess tandoori paste
• 2 lemons
• 1 red onion, peeled and cut into wedges
• 1 red pepper, deseeded and cut into bite sized pieces

For the coriander yoghurt

• 200g Dunnes Stores natural Greek style yoghurt
• 1 packet Dunnes Stores fresh coriander
• 1 packet Dunnes Stores fresh mint

For the tomato salsa

• 250g cherry tomatoes, roughly chopped
• Handful of fresh dill
• 1 garlic clove

To serve

• 4 Dunnes Stores tortilla wraps
• 1 head little gem or sweetheart lettuce
• Seeds from 1 pomegranate
• Coriander leaves
• Dunnes lime pickle

METHOD

1. Cut the chicken thighs into 1 inch pieces and set aside in a bowl. Season with salt and pepper then add the tandoori paste and the juice of ½ a lemon. Mix well and set aside to marinate whilst you make the coriander yogurt.
2. In the jug of a high speed blender place the yoghurt, coriander and mint - take the mint leaves off the stalks but you can leave the coriander stalks on - a pinch of salt and the juice of ½ a lemon. Blend until completely smooth then set aside.
3. Thread the chicken onto skewers, alternating with the red onion and red pepper until all the ingredients are used up then place the skewers into the airfryer and cook at 180°C for 20 - 25 minutes.
4. Whilst the chicken cooks, add the chopped tomatoes to a bowl and season with salt and pepper. Tie through the chopped dill and set aside.
5. Char your tortillas over a gas flame or in a non-stick frying pan and keep warm.
6. To assemble, place some torn lettuce onto a tortilla, top with a chicken skewer, add some coriander yoghurt and tomato salsa, add a few extra coriander leaves then finally sprinkle over some pomegranate seeds. Wedge the remaining lemons and add a squeeze of lemon juice to finish.