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.
