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Serves
US | Metric
Ingredients
Flatbread
  • 300 g plain flour
  • 100 g self raising flour
  • 100 g Natural Yoghurt
  • 50 ml water
  • 1 tsp bicarb soda
  • 1 tsp salt
Raita
  • 30 g cucumber diced
  • 100 g natural yoghurt
  • Few mint leaves chopped
  • Few coriander leaves chopped
  • 1 smoked garlic clove finely diced
  • salt
  • pepper
Sriracha Honey sauce
  • 2 tbsps Sriracha sauce
  • 2 tbsps Honey
The Rest
  • 4 Chicken Thighs, Skinned and Boned
  • 2 tbsps Ras El Hanout
  • Coriander for garnish
  • 2 radish finely sliced
  • 1 red onion finely sliced
  • 2 tbsps white wine vinegar
  • 1 tbsp caster sugar
  • 1 tsp salt
Chicken Kebabs with Flatbread Chicken Kebabs with Flatbread
Chicken Kebabs with Flatbread
Smoked Garlic Raita and Sriracha Honey sauce

Craving a takeaway make this instead you'll be much happier

Prep 45 minutes
Total 2 hours
  1. Start by mixing the flatbread ingredients give it a knead for around 5 mins, if its dry add a bit of water. Then cover it and rest.
  2. Marinate the chicken thighs in the ras el hanout ideally for at least an hour
  3. To pickle the radish and red onion add the vinegar, sugar and salt stir regularly you'll notice the colour start to weep out
  4. To make the raita mix all the ingredients well and check for seasoning you may want to add a squeeze of lemon
  5. The Sriracha honey is literally the two ingredients mixed to together
  6. Cook the chicken thighs either on a bbq or under a hot grill, just probe them or cut through to the centre to make sure they are cooked.
  7. To Cook the flatbread stretch them out by hand, if you don't this with a rolling pin they will lose air and be less springy
  8. Heat a dry frying pan and colour them well on both sides, for an extra touch you could brush them with the juices from the chicken thighs

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Chicken Kebabs with Flatbread
Smoked Garlic Raita and Sriracha Honey sauce

Craving a takeaway make this instead you'll be much happier

favorite
print
rate
Prep 45 minutes
Total 2 hours
Serves
US | Metric
Ingredients
Flatbread
  • 300 g plain flour
  • 100 g self raising flour
  • 100 g Natural Yoghurt
  • 50 ml water
  • 1 tsp bicarb soda
  • 1 tsp salt
Raita
  • 30 g cucumber diced
  • 100 g natural yoghurt
  • Few mint leaves chopped
  • Few coriander leaves chopped
  • 1 smoked garlic clove finely diced
  • salt
  • pepper
Sriracha Honey sauce
  • 2 tbsps Sriracha sauce
  • 2 tbsps Honey
The Rest
  • 4 Chicken Thighs, Skinned and Boned
  • 2 tbsps Ras El Hanout
  • Coriander for garnish
  • 2 radish finely sliced
  • 1 red onion finely sliced
  • 2 tbsps white wine vinegar
  • 1 tbsp caster sugar
  • 1 tsp salt

  1. Start by mixing the flatbread ingredients give it a knead for around 5 mins, if its dry add a bit of water. Then cover it and rest.
  2. Marinate the chicken thighs in the ras el hanout ideally for at least an hour
  3. To pickle the radish and red onion add the vinegar, sugar and salt stir regularly you'll notice the colour start to weep out
  4. To make the raita mix all the ingredients well and check for seasoning you may want to add a squeeze of lemon
  5. The Sriracha honey is literally the two ingredients mixed to together
  6. Cook the chicken thighs either on a bbq or under a hot grill, just probe them or cut through to the centre to make sure they are cooked.
  7. To Cook the flatbread stretch them out by hand, if you don't this with a rolling pin they will lose air and be less springy
  8. Heat a dry frying pan and colour them well on both sides, for an extra touch you could brush them with the juices from the chicken thighs

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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