Spiced Chicken Skewers with Yoghurt Flatbreads

• servings: 6
• active time: 15 minutes
• total time: 50 minutes

Ingredients

For the chicken

225g Yoghurt

6 tbs Curry Powder

3 Garlic Cloves

1 Red Chilli

2 Lemons (zest + juice)

1kg Skinless Chicken

Olive Oil

Black Pepper

Salt

For the flatbread

250g Self Raising Flour

1tsp Baking Powder

1tsp Fine Salt

200g Yoghurt

For the tomatoes

Salt

1kg Cherry tomatoes

Fresh Mint

Juice of 1/2 lemon

Toppings

Mango Chutney

100g Yoghurt

Directions

Chuck the yoghurt, curry powder, grated garlic clove and finely chopped chilli into a bowl. Add the zest and juice of 2 lemons, season with salt and pepper and mix. Chunk up the chicken thighs and tip into the bowl. Stir through the marinade and set aside for 30 mins.

Add the self-raising flour, baking powder and salt into a large bowl and mix to combine. Stir through the yoghurt until a shaggy dough forms, then knead for 3-5 mins until smooth. Divide the dough into 4 balls, cover and let rest for 5 mins.

Place a frying pan on medium-high heat. Dust a work surface with a little flour and roll the balls of dough out until thin, around 2mm. Once the pan starts smoking, place a flatbread on and cook on both sides until golden and almost charred, for a total of 2-3 mins. Keep the flatbreads warm folded up in a clean cloth or tea towel.

To finish the chicken, preheat the oven to 220°C. Thread the chicken onto two skewers, creating a large kebab and drizzle with olive oil. Pop onto a tray and slide into the oven. Roast for 15-20 mins or until charred and completely cooked through. If you want a little more colour on the chicken, crank up the grill and finish under there.

Halve the tomatoes and toss with oil and salt. Scatter in some mint leaves and finish with a squeeze of lemon.

Remove the chicken from the skewers and pile onto the flatbreads with extra yoghurt, mint leaves, the tomato salad and a dollop of chutney. Save the leftover flatbreads.

Nutrition

• Serving Size: 2