Delicious Recipes
Chicken Curry Kebabs with Yoghurt Flatbreads
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Ingredients
Chicken Skewers
- 70 g Glenilen Natural Yoghurt
- 800 g chicken breast/boneless thighs
- 20 ml lemon juice
- 2 tsp finely grated ginger
- 2 tsp finely grated garlic
- 2 tsp ground coriander
- 1 tsp ground chilli powder
- 1 tsp ground cumin
- 1 tsp salt & pepper
- 1 tsp ground turmeric
Flatbread
- 250 g Glenilen Natural Yoghurt
- 200 g plain flour
- 2 tsp baking powder
- 0.25 tsp salt
Method
- For the chicken curry skewers, dice the chicken into bite size pieces.
- Place your diced chicken into a bowl with all the remaining ingredients.
- Mix well and chill for a minimum of 3 hours, preferably overnight. Remembering the Glenilen Natural Yoghurt will help tenderise the meat.
- If you don’t have all the spices, use a shop bought curry powder blend instead.
- For the flatbreads, into a mixing bowl, add the Glenilen Natural Yoghurt, flour, baking powder and salt.
- Mix well to form a soft dough.
- Divide this into 4 or 6 balls & roll to a thickness of ½ cm on a floured work surface.
- Place your pan over medium/high heat and add a small drop of oil.
- Carefully cook the flatbread for about 40-60 seconds on each side.
- Place the cooked flatbreads into an oven dish and pop them into the oven to heat up for a few minutes before serving.
- Soak your wooden skewers in water for 5 minutes before adding the chicken, this will stop them from burning in the oven.
- Preheat your oven to 180C/160C fan.
- Skewer the chicken meat onto four skewers and place on a baking tray.
- Cook in the preheated oven for 20-25 minutes until charred on the outside but fully cooked.
- Serve the kebabs warm with your flatbreads, salad and a drizzle of Glenilen Natural Yoghurt.