Method:

• Slice the chicken into even chunks, about 1.5cm x 1.5cm.
• In a bowl, whisk together the yoghurt, garlic, lemon zest and juice, tomato paste, chilli flakes, cumin, coriander, paprika, and a big pinch of salt and pepper.
• Add the chicken chunks and mix well. Place in the fridge and allow to marinate overnight, or for a minimum of 4 hours.
• While the braai or grill is heating up, place the chicken chunks onto skewers, either 4 large or 8 small.
• While the grill is very hot, brush the peppers with olive oil and place them on the heat to blacken all over.
• Remove the peppers from the heat and place them in a bowl. Cover with clingfilm and allow to steam for 15-30 minutes, then discard the stalk and pips and peel the skin off. Slice the peppers into 1cm wide strips
• Prepare the yoghurt hummus dressing – Mix all the ingredients together. Season to taste with salt and pepper.
• Grill the chicken skewers on the grill until nicely charred and cooked through.
• Place each on top of a flatbread. Top with slices of peppers and drizzle over the dressing. Top with picked herbs and a lemon wedge. Serve.