Chicken kebab with flatbread
Chicken kebab on flatbread
Simple summers dinner, served with salad and homemade chilli sauce
Ingredients
- 4 chicken breasts, cut into cubes
- ½ red cabbage
- juice of half a lemon
- salt and pepper
- 4 flatbread
Marinade
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½-1 tsp chilli powder, depending on how spicy you like it
- ½ tsp paprika
- ½ tsp cinnamon
- 2 tsp baharat
- 4 tbsp natural yoghurt
Chilli sauce
- 1 whole garlic
- 2 tbsp olive oil
- 1 red onion, halved
- 1 red pepper, cut in half and deseeded
- 3 tomatoes
- 2 red chillies
- 2 green chillies
- 1 tbsp apple cider
Instructions
- Mix all the marinade ingredients together in a bowl, add the chicken and season with salt and pepper. Mix well and place in a fridge for around 2 hours. Stirring occasionally.
- Finely slice the red cabbage, drizzle with lemon juice and leave to one side.
- Preheat the oven to 200°c.
- For the sauce, place the garlic, onion and pepper on a baking tray, drizzle with oil and place in the oven for 30mins. Then add the tomatoes and chillies and cook for a further 15-20mins, until all charred.
- Remove from the oven and leave to cool.
- Remove the skin from the pepper, onion and tomatoes and squeeze out the garlic from 4 cloves and add to a blender with vinegar and olive oil. Blitz until smooth, place in a bowl and set aside.
- Place the chicken on a hot grill (george forman or a griddle pan on a hob) and cook for around 5mins, turning over and then repeating until all cooked.
- Warm the flatbreads, spread some chilli sauce over, topped with red cabbage, salad and grilled chicken
Other ways of cooking the chicken
- You can thread the chicken onto skewers and place under a grill or on a bbq.