favorite
print
rate
PREP 30 minutes
TOTAL 1 hour 30 minutes
Serves
US | METRIC

INGREDIENTS

For the Kebabs
  • 2 chicken breasts
  • 1 tbsp smoked paprika
  • 2 tsps cumin
  • Juice ½ lemon
  • 2 tbsps Greek yoghurt
  • 1 clove garlic, grated
  • ½ tsp salt
  • Drizzle olive oil
  • 1 tbsp pomegranate molasses (optional)
For the Flatbreads (makes 8 but extras can be frozen easily)
  • 500 g plain flour
  • 2 tbsps olive oil
  • 2 tsps salt
  • 1 sachet (7g) fast action yeast
  • 250 ml warm water
Chicken Shish Kebab with homemade flatbread

Chicken Shish Kebab with homemade flatbread

Chicken breast pieces marinated in yoghurt and herbs with a soft homemade flatbread

  1. Cut the chicken into big chunks, around an inch or so in size. Mix together all the marinade ingredients and mix with the chicken cubes - leave for a couple of hours (or overnight) in the fridge for the flavours to infuse and the yoghurt to tenderise the chicken. If you don't have time to leave the marinade for that long, it will still be nice but I like to give it a bit of time for maximum flavour.
  2. An hour before dinner, start making the flat breads. Mix the yeast with the warm water, and then pour the mixture into the flour. Mix roughly to combine into a shaggy dough. Add the salt and olive oil and begin kneading. Knead for around 5 minutes, until the dough is smooth. Add to a clean bowl, cover with a tea towel and leave somewhere relatively warm for around an hour until roughly doubled in size.
  3. At dinner time, take your dough and knock it back. Split it into 8 pieces and roll them into balls. Take each ball of dough in turn, and roll out into a rough oval shape. These don't need to be perfect by any stretch - but they should be around 1 cm thick. You can add toppings at this point if you like - crispy onions, fennel or nigella seeds work really well. At this point you can freeze any extra balls of dough to be used another day.
  4. Next, thread your chicken onto skewers and grill on a moderate heat, rotating every couple of minutes until charred and cooked through.
  5. Whilst the chicken is cooking, cook the flatbreads. Warm a griddle pan to a high to moderate heat. Add a rolled out flatbread (you don't need any oil) and cook for a minute or two until it starts to bubble. Turn it over at this point and cook the other side. Store somewhere warm until the remaining flatbreads are cooked.
  6. Serve up the chicken and flatbreads with yoghurt, chopped red onions and parsley. Enjoy!
Chicken Shish Kebab with homemade flatbread

Chicken Shish Kebab with homemade flatbread

Chicken breast pieces marinated in yoghurt and herbs with a soft homemade flatbread

PREP 30 minutes
TOTAL 1 hour 30 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

For the Kebabs
  • 2 chicken breasts
  • 1 tbsp smoked paprika
  • 2 tsps cumin
  • Juice ½ lemon
  • 2 tbsps Greek yoghurt
  • 1 clove garlic, grated
  • ½ tsp salt
  • Drizzle olive oil
  • 1 tbsp pomegranate molasses (optional)
For the Flatbreads (makes 8 but extras can be frozen easily)
  • 500 g plain flour
  • 2 tbsps olive oil
  • 2 tsps salt
  • 1 sachet (7g) fast action yeast
  • 250 ml warm water
  1. Cut the chicken into big chunks, around an inch or so in size. Mix together all the marinade ingredients and mix with the chicken cubes - leave for a couple of hours (or overnight) in the fridge for the flavours to infuse and the yoghurt to tenderise the chicken. If you don't have time to leave the marinade for that long, it will still be nice but I like to give it a bit of time for maximum flavour.
  2. An hour before dinner, start making the flat breads. Mix the yeast with the warm water, and then pour the mixture into the flour. Mix roughly to combine into a shaggy dough. Add the salt and olive oil and begin kneading. Knead for around 5 minutes, until the dough is smooth. Add to a clean bowl, cover with a tea towel and leave somewhere relatively warm for around an hour until roughly doubled in size.
  3. At dinner time, take your dough and knock it back. Split it into 8 pieces and roll them into balls. Take each ball of dough in turn, and roll out into a rough oval shape. These don't need to be perfect by any stretch - but they should be around 1 cm thick. You can add toppings at this point if you like - crispy onions, fennel or nigella seeds work really well. At this point you can freeze any extra balls of dough to be used another day.
  4. Next, thread your chicken onto skewers and grill on a moderate heat, rotating every couple of minutes until charred and cooked through.
  5. Whilst the chicken is cooking, cook the flatbreads. Warm a griddle pan to a high to moderate heat. Add a rolled out flatbread (you don't need any oil) and cook for a minute or two until it starts to bubble. Turn it over at this point and cook the other side. Store somewhere warm until the remaining flatbreads are cooked.
  6. Serve up the chicken and flatbreads with yoghurt, chopped red onions and parsley. Enjoy!