Lemon Chicken Kebabs With Spiced Flatbreads

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Succulent chicken kebabs with a delicious salad on home-made spiced flatbreads

Course Main Course

Cuisine Mediterranean

Keyword Chicken, Flatbread, Healthy, Kebab

Prep Time 15

Cook Time 25

Servings Servings

Calories 560

Author That Shrinking Feeling

Equipment

Ingredients

Chicken Kebabs

2 Chicken Breasts cubed in 2 cm cubes
1 Lemon juiced
1 tbsp Oregano fresh
1 tbsp Olive Oil extra virgin
Salt to taste
Pepper to taste

The Salad

1 Courgette sliced 0.5cm thick on the diagonal, seasoned with salt & pepper
2 handful Rocket or any other leafs you like
2 Spring Onions

Flatbread

80 g Self Raising Flour
80 g Yoghurt
1 tsp Olive Oil extra virgin
1½ tsp Baharat Spices
Salt
Pepper

Instructions

First marinade the chicken cubes for 15 mins or up to an hour in the lemon juice, oregano, olive oil and salt & pepper.
Next make the flatbread dough. In a mixing bowl, weigh the flour and add the spice and salt and pepper and mix well. Add the yoghurt and oil mix with the spoon to bring it all together so it comes to a ball. Leave to rest, while you griddle the courgette slices.
To griddle the courgettes, heat a griddle and brush with oil. Season the courgette slices and cook over the griddle, turning from time to time until they are softened and have nice brown griddle marks. Set aside on a plate.
Thread the chicken cubes onto skewers and place on the still hot griddle, over a low heat. These will need about 2 mins per side to cook through each of the four sides.
Place a frying pan on the stove on a high heat. No need for oil. While the chicken kebabs are between turns, divide the flatbread dough into two balls and on a flour-dusted surface with a flour-dusted rolling pin roll it out (or flatten with your hands) to a side-plate sized disk about 0.5 cm thick.
Pop the first flatbread into the hot frying pan to bake the first side for about one minute, then flip it over and cook the other side for a minute. You want a nice golden or dark toasted colour. (Turn your chicken kebabs again). Flip over the flatbread again until it looks done and cooked through then remove to a wire rack while you cook the next. (Turn your chicken kebabs again).
Once the second flatbread is cooked, set the flatbreads on to two plates and start to assemble your kebabs. Add the salad leaves, spring onion and the grilled courgettes. Once the kebabs are cooked through, place on top. Drizzle with extra yoghurt ( you can swirl through some chopped mint or lemon zest if you fancy). And it’s ready to go!

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