Chicken Kebabs With Homemade Flatbreads
Grill spiced chicken shish skewers and wrap in warm flatbreads with a vibrant salad – this is a winning recipe from Matty
Method
Based on 4 servings, adjust as needed.
Step 1
Begin by making the chicken kebabs. Tip the grated onion into a clean tea towel and squeeze out as much water as you can over a sink. Add to a bowl along with the chicken mince, garlic, green chilli, cumin seeds, ground coriander, chilli flakes and the sumac, then season generously with salt and black pepper. Mix well until sticky, then divide into four portions (if cooking for 4). Wet your hands slightly and bring each portion together into a log, then thread onto a large metal skewer. Cover and set aside in the fridge until needed.
Step 2
For the salad, add the shredded cabbage to a small bowl with the vinegar and season. In a serving bowl, add the sliced cucumber, shredded lettuce, sliced tomatoes, sliced red onion, chopped parsley, juice 1 lemon and season well. For the yoghurt dressing, combine the yoghurt, juice of remaining lemon and little more sumac, season and set aside until needed.
Step 3
To make the flatbreads, tip the flour, nigella seeds and chilli powder into a bowl with a large pinch of salt. Pour in 2 tbsp of olive oil and 150ml warm water and mix to combine. Bring it together into a ball, then turn out onto a lightly floured work surface. Knead for 5 mins, until the dough is smooth and no longer sticking to your fingers. Divide into 4 even balls and roll each one out on a lightly floured surface into a large, thin circle, around 18cm wide.
Step 4
Heat a large frying pan over a medium-high heat. Once hot, add a small drizzle of olive oil and spread across the pan. Add the first flatbread to the pan and cook for 2-3 mins on each side, or until it becomes speckled with brown spots. Once cooked, remove to a baking tray, brush one side with the melted butter and repeat with the remaining flatbreads. Keep warm in a low oven.
Step 5
When ready to cook the chicken, heat the grill to medium-high. Line a large baking tray with foil and add the skewers. Drizzle with the 1 tbsp of oil and grill for 20-25 mins, turning regularly, until the chicken is cooked through. Use a meat thermometer if you have one to check it's cooked through – it should read above 72C.
Step 6
Serve the chicken skewers with the flatbreads, salad and yoghurt for people to build their own wraps.
- Ingredients
- Based on 4 servings
-
0.5 Cucumber, peeled, deseded and finely sliced 1x Sainsbury's Whole Cucumber -
1tbsp Sumac, plus a little more for the yoghurt 1x Sainsbury's Sumac 45g -
200g Red Cabbage, very finely sliced 1x Sainsbury's Red Cabbage Each -
2tbsp White Wine Vinegar 1x Sainsbury's Wine Vinegar, White Wine 500ml -
3 Beef Tomatoes, sliced 1x Sainsbury's Large Vine Tomatoes 500g -
1 Red Onion, finely sliced 1x Sainsbury's Red Onions Loose -
250g Greek Yoghurt 1x Sainsbury's Greek Style Natural Yogurt 500g -
1tsp Nigella Seeds, or black onion seeds 1x Sainsbury's Nigella Seeds 48g -
3tbsp Olive Oil, for the flatbread plus more for the kebabs and extra for frying 1x Sainsbury's Olive Oil 500ml -
30g Parsley, roughly chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
1tbsp Cumin Seeds 1x Sainsbury's Cumin Seed 38g -
300g Plain Flour, plus extra for dusting 1x Sainsbury's Plain Flour 500g -
1tbsp Ground Coriander 1x Sainsbury's Ground Coriander 36g -
1 Onion, grated 1x Sainsbury's Onions Loose -
1kg Chicken Mince 2x Heck 500g Simply Chicken Gluten Free Mince -
5 Garlic Cloves, crushed 1x Sainsbury's Garlic -
1 Green Chilli, deseeded and finely chopped 1x Sainsbury's Green Chillies 65g -
1 Little Gem, shredded 1x Sainsbury's Little Gem Lettuce x2 -
2 Lemon, juiced half for the salad half for the yoghurt 2x Sainsbury's Lemons -
1tsp Chilli Flakes 1x Sainsbury's Crushed Chillies 32g -
30g Unsalted Butter, melted 1x Sainsbury's British Butter, Unsalted 250g -
1tsp Chilli Powder 1x Sainsbury's Mild Chilli Powder 44g