Chicken Skewers & Flatbreads
Updated: Jul 6
Makes approximately 2 - 4 servings
Preparation time is approximately 20 minutes (plus marinating time)
Cooking time is approximately 35 minutes
Image credit @jemimawilchphotography
For the flatbreads:
150g natural yoghurt
175g self-raising flour (plus extra for dusting)
1/4 teaspoon salt
1/2 teaspoon of oregano
15g unsalted butter
4 chicken breasts, chopped into 4cm chunks
200g natural yoghurt
1 garlic clove, finely grated
1 lemon, zest and juice
1/4 teaspoon ground allspice
1 red onion, cut into 4 cm chunks
1 red pepper, deseeded and cut into 4cm chunks
How to make Chicken Skewers & Flatbreads
1. Mix the yoghurt, garlic, allspice and lemon zest in a mixing bowl and season.
2. Add the chicken and marinate in the fridge for at least 20 minutes.
3. To make the flatbreads, mix 150g yoghurt, flour, oregano and salt in a bowl and knead on a lightly floured surface for 5 minutes. Cover with a clear tea towel and allow to rest for 20 minutes at room temperature.
4. Thread the marinated chicken, onion and pepper onto skewers.
5. The skewers can either be grilled or barbequed for 10 – 12 minutes on a high heat (turning occasionally) or baked in the oven at 200˚C (Gas mark 6 or 180°C for a fan oven) for approximately 15 until the chicken is cooked through. Squeeze over the lemon juice, cover with foil and rest for 5 minutes.
6. Divide the dough into 4 pieces and roll out, to a depth of a pound coin, onto a floured surface.
7. Heat a frying pan over a high heat on the hob.
8. Brush the dough with butter/oil and griddle for 2 – 3 minutes on each side until risen and slightly charred.
Serve the chicken skewers with the flatbread and some yoghurt dip, houmous or coleslaw.
HINTS & TIPS
Remove skewers when serving to young children.
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