Delicious Recipes

 

5 from 1 vote

Chicken Curry Kebabs with Yoghurt Flatbreads

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Servings 4

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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.