Turkish chicken kebabs with homemade flat breads & tomato salsa
Delicious chicken marinated in spicy tomato salsa wrapped up in soft floury flatbreads topped with coriander, red onion parsley and cool yoghurt.
SERVES: 4 | COOK & PREP: 30 min + marinating
Ingredients
Marinade
4 chicken breasts , cut into chunks
2 Garlic cloves, diced
3 tbsp Greek yogurt
1 lemon , juiced
1 tbsp tomato purée
1 tsp chilli flakes
1 tsp sumac
1 tbsp olive oil
Salsa
150g cherry tomatoes
1 tsp sumac
1 tsp chilli flakes
1 red chilli, stem removed
1/2 small red onion
1 tbsp pomegranate molasses
2 tbsp olive oil
Flat breads
300g plain flour
1 tsp salt
50g butter
180ml milk
To serve
1/2 small red onion , sliced
Small handful of parsley and coriander
150g cherry tomatoes
Greek yoghurt
Method
For the kebabs, place the diced chicken in a bowl. In a seperate bowl or jug, mix all of the Marinade ingredients together, pour over the chicken, cover with cling film and leave for 30 minutes to 24 hours in the fridge (the longer the better).
Prepare the flat breads by slowly melting the butter and milk together in a small bowl over a low to medium heat. In a separate bowl stir together the flour and salt and combine with the melted butter mixture to form a dough. Turn the dough out onto a floured surface and knead for a few minutes until the dough is smooth (this does not need long). Cover with cling film and leave to rest for 30 minutes.
Pre heat the oven to 180°c
When the chicken is ready to cook, thread onto 8 skewers and place on a wire rack over an oven proof dish. Pop in the oven and cook for 10 minutes, turn them over and cook for a further 10 minutes until fully cooked inside.
Take your rested dough and devide into 4. Roll them into balls, then with a rolling pin, roll out to 0.3 cm thick in an oval shape.
Heat a large dry frying pan over a high heat until hot. Place one of the rolled out pieces of dough into the pan and fry for 1-2 minutes each side, until bubbles form and the bread is lightly charred. Continue with the other 3 pieces of dough and keep warm by covering with foil after cooking.
Place the flat bread on a plate, lay over your chicken kebabs and dress with your, salad, homemade salsa and yoghurt.