500g minced chicken breasts
4 Arab-style breads or flatbreads
1 lemon, cut into wedges, to serve
For the marinade
A thumb-sized piece of fresh ginger, peeled and finely grated
1 tbsp hot paprika
1 tsp turmeric
1 tsp ground coriander
3 tbsps olive oil
Salt and freshly ground black pepper
Mix all the marinade ingredients in a bowl with a good pinch of salt and pepper.
Mix in the chicken into the marinade, then cover the bowl with clingfilm and refrigerate for at least 30 minutes.
When you're ready to cook, get a griddle pan on a medium heat. Once it's really hot, add your skewered marinated chicken and cook for 5 to 7 minutes, turning occasionally, until cooked through and golden.
While that's happening, warm your breads through in another the oven for about 30 seconds per side.
Cut your breads in half, then slit them open with a knife. Dollop a spoonful of harissa and yoghurt into the pockets and top with the chicken kebab.