zoom Yogurt-marinated chicken skewers with radish salad and flatbreads

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    Yogurt-marinated chicken skewers with radish salad and flatbreads

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    Yogurt-marinated chicken skewers with radish salad and flatbreads

    • Preparation time: 25 minutes, plus about 30 minutes marinating and resting
    • Cooking time: 35 minutes
    • Total time: 1 hour, plus about 30 minutes marinating and resting

    Serves: 4

    Ingredients

    350g Yeo Valley Organic Natural Yogurt
    1 garlic clove, finely grated
    1 lemon, zest and juice
    ½ tsp ground allspice
    4 chicken breasts, cut into 4cm chunks
    1 red onion, cut into 4cm chunks
    1 red pepper, deseeded and cut into 4cm chunks
    ½ cucumber, finely sliced
    200g pack radishes, finely sliced
    handful fresh mint leaves, shredded

    FLATBREADS
    150g Yeo Valley Organic Natural Yogurt
    175g self-raising flour, plus extra for dusting
    ¼ tsp fine salt
    ½ tsp dried oregano
    15g unsalted butter, melted

    Method

    1. Mix 350g yogurt, the garlic and lemon zest in a mixing bowl and season. Spoon about ¹⁄ ³ of the mixture into a separate bowl; chill and set aside. Add the allspice and chicken into the first bowl and toss to coat in the yogurt; marinate for 20 minutes.

    2. Meanwhile, for the flatbreads, mix 150g yogurt, the flour, salt and oregano in a bowl; knead on a lightly floured surface for 5 minutes. Set aside to rest for 20 minutes, covered with a clean tea towel.

    3. Preheat the grill to high. Thread the chicken, onion and pepper onto metal (or pre-soaked bamboo) skewers. Arrange on a large foil-lined baking tray. Grill for 10-12 minutes, turning regularly until charred all over and the chicken is cooked through with no pink meat remaining. Squeeze over the lemon juice and set aside to rest for 5 minutes.

    4. Heat a griddle pan over a high heat. Divide the dough into 4 pieces and roll out on a lightly floured surface to about 0.3cm thick. Brush with butter and griddle for about 2-3 minutes on each side, until nicely charred and risen.

    5. Toss the cucumber, radish and mint through the set aside yogurt and arrange in a serving bowl. Serve with the chicken skewers and flatbreads, plus some chilli sauce on the side, if liked.

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    This recipe appeared in Waitrose Health, Spring /Summer 2019 issue

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