2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon brown sugar
2 cloves garlic, crushed
1 tablespoon tomato paste
2 teaspoons English mustard powder
1 tablespoon olive oil
½ teaspoon each ground turmeric and cumin
600 grams skinless and boneless chicken thighs
12 x 20 cm wooden skewers
Preheat the oven to 180˚C.
Combine all the ingredients except the chicken in a large bowl.
Cut the chicken into bite-sized pieces and place in the paste, turning to coat well.
Thread the chicken pieces onto the skewers and place on a lined baking tray. Season with salt and pepper.
Bake for 15-20 minutes, turning once during cooking until golden and cooked through.
To serve: Top warm flatbreads with sour cream and the chicken, along with a small pile of the green beans.