Fakeway Recipe: Chicken Kebab with Homemade Flatbreads

Serves 4 Cooks: CircoRoast 200°C for 25-30 Minutes Hob.

Prep: 50 Minutes.

Chicken:

12 Chicken thigh fillets, trimmed and chopped into bite-size chunks

2 tbsp olive oil

2 garlic cloves peeled and crushed

Zest and juice of 1 lemon

1/2 tsp salt

1/2 tsp dried dill or 1/2 tbsp fresh dill, finely chopped

Sour Cream Dressing:

75 g sour cream

30 g mayonnaise

1 tsp Dijon mustard

1 tsp lime juice

1 small clove garlic, peeled and minced

Pinch of salt

Baked Paprika Chips:

4 medium potatoes, sliced into 1 cm thick chips (leave the skin on)

2 tbsp olive oil

1/2 tsp salt

1/2 tsp pepper

1/2 tsp paprika

Homemade Flatbread:

300 g self-raising

¾ tsp salt

3/4 tbsp baking powder

230 g natural yogurt

3/4 tsp black pepper

2 tbsp olive oil

To Serve:

2 romaine lettuce, sliced into strips

1 red onion, peeled and thinly sliced

6 tomatoes, roughly chopped

2 jalapeno chillies, thinly sliced

2 limes, sliced into wedges

Allergens highlighted in Bold

Add the chicken to a bowl with the oil, garlic, lemon zest and juice, salt and dill. Mix together, cover and place in the refrigerator to marinate for an hour or two.

Meanwhile make the sour cream dressing by mixing all of the dressing ingredients together in a small bowl. Refrigerate until needed.

Next, start on the flatbreads. Add the flatbread the ingredients, except the oil, to a bowl and mix together using a wooden spoon and then your hands, until the dough is formed.

Turn out onto floured area and knead to bring together. Divide into 8 pieces.

Roll each piece out to be plate sized rounds and stack between sheets of greaseproof paper to prevent sticking.

Preheat the griddle or a large frying pan over a medium-high heat. Once griddle is hot, brush the surface of the flatbreads with the oil and cook for 3-4 minutes each side until lightly browned.

Place cooked flatbreads on a warm plate and cover with foil, or place on a plate in the warming drawer on setting 2 whilst you cook the rest.

When you’re about half-way through griddling the flatbreads, start on the chips. Preheat the oven to CircoRoast 200°C.

8. Place the chopped potatoes onto the universal pan. Drizzle on the oil and sprinkle on the salt, pepper and paprika. Toss together until completely covered.

Place the chips in the oven to cook for 25-30 minutes, turning once or twice during cooking, until golden brown.

When all of the flatbreads are cooked, you can cook the marinated chicken. With the heat of the griddle still at medium-high, place the chicken pieces on the griddle in a single layer.

Place a flatbread on a plate and top with lettuce. Add some of the cooked chicken, then top with red onion slices, chopped cherry tomatoes and a few jalapeno slices. Drizzle on a little of the dressing.

Repeat with the remaining flatbreads until all are filled.

Serve the flatbreads with the chips, any remaining dressing and any remaining lettuce, onion, tomato, jalapeno slices and lime wedges.)