Fajita THIS™ isn’t Chicken Shish Kebab

Fajita THIS™ isn’t Chicken Shish Kebab

Fajita THIS™ isn’t Chicken Shish Kebab

Prep Time
10 Minutes
Cook Time
40 Minutes
Fusion cooking at its best. Mexican meets Lebanese kebabs.
  • 2 packs (190 grams) packs THIS isn’t chicken pieces

  • 1 tablespoon olive oil

  • 1 tablespoon maple syrup

  • Juice of 1 lime 

  • 2 teaspoons Fajita Seasoning

  • 1/2 iceberg lettuce, shredded coarsely

  • 1/2 cucumber sliced

  • 1/2 red onion, sliced

  • 1 tomato, sliced

  • 1/2 avocado, sliced

  • 125 millilitres (4 fluid ounce) Greek style vegan Yoghurt 

  • 1 clove garlic, crushed

  • 4 Pitta pockets or flat bread.

  • Salad leaves, Franks RedHot Sauce, coriander and crispy onions to serve

Cooking tip
  1. You can substitute courgette and aubergine sticks for the chicken. Toss in the oil and Schwartz Fajita Seasoning and cook for 4 minutes each side to colour but not soften. You can add hummus and guacamole to the wrap as an option. 


  • 1 Mix the chicken cubes with olive oil, maple syrup, lime juice and Schwartz Fajita Seasoning. Thread onto 4 bamboo sticks and leave to marinate while you prepare the salad garnishes. 
  • 2 Heat the BBQ or griddle pan until hot and cook the kebabs for about 15mins in total turning every 3-4minutes until hot and crispy. 
  • 3 Meanwhile mix the Greek Yogurt with the crushed garlic to make a sauce. Add a drop of cold water if it’s too thick. 
  • 4 When the kebabs are cooked. Lightly toast the pitta bread or pitta bread on the griddle or BBQ. Fill the bread with chicken, salad, garlic sauce, chilli sauce and fresh coriander, then top with crispy onions.