The best thing about this recipe is it's easy to adjust to whatever you have on hand and whatever you like to eat, too. We used lamb and chicken, marinated for a few hours in a mixture of natural yoghurt, cumin, paprika, garlic powder, cayenne pepper, salt, pepper, basil and mint. This works with small chunks of meat - just pop them on a skewer - or larger pieces, which Darren seared on a griddle pan for that smokey flavour.
I thought the yoghurt marinade would be a bit strange and gloopy, but it cooks away and really tenderises the meat, locking in tons of flavour.
To marinade 6 chicken thighs and 300g of diced lamb (enough to feed about 4)
400g natural yoghurt
½tbsp garlic powder
½tbsp cayenne pepper
Handful of chopped basil
Handful of chopped mint
Pinch of salt and pepper
Mix all of the ingredients together in a bowl and coat the meat evenly in a dish. Marinate for at least 30 minutes.
Darren made a batch of these homemade tortillas; they're not as soft and easy to wrap as the shop bought kind, but they have a better flavour and they literally cost 10p to make.
To serve, we chopped red onion, tomato and cucumber and used a few more spoonfuls of the yoghurt, mixed with another handful of mint leaves and a squeeze of lime.