Chicken kebabs with homemade flatbreads
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
For the flatbreads
- 300g plain flourplus extra for dusting
- 1 tsp nigella seeds
- 1 tsp chilli powder
- 2 tbsp olive oilplus extra for frying
- 30g unsalted buttermelted
For the chicken kebabs
- 1 oniongrated
- 1kg chicken mince
- 5 garlic clovescrushed
- 1 green chillideseeded and finely chopped
- 1 tbsp cumin seeds
- 1 tbsp ground coriander
- 1 tsp chilli flakes
- 1 tbsp sumac
- 1 tbsp olive oil
For the salad
- 200g red cabbagefinely sliced
- 2 tbsp white wine vinegar
- 1⁄4 cucumberfinely sliced
- 1 Little Gemshredded
- 3 beef tomatoes
- 1 red onionsliced
- small handful of parsley
- 1 lemonjuiced
For the yogurt
Method
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 remaining ingredients except the oil, then season with 1 tsp salt and 1 tsp ground black pepper. Mix well until sticky, then divide into four portions. 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 cabbage to a small bowl with the vinegar and season. In a serving bowl, add all the remaining ingredients and season well. For the yogurt dressing, combine all the ingredients, 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 the 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 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 its cooked through – it should read 70C.
step 6
Serve the chicken skewers with the flatbreads, salad and yogurt for people to build their own wraps.
