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Yogurt-marinated chicken skewers with radish salad and flatbreads
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Serves: 4
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
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.
This recipe appeared in Waitrose Health, Spring /Summer 2019 issue
Typical values per serving:
Energy |
1,888kJ 460kcals |
---|---|
Fat | 9.9g |
Saturated Fat | 5.2g |
Carbohydrate | 44.2g |
Sugars | 10.4g |
Protein | 46.6g |
Salt | 0.98g |
Fibre | 4.4g |
This recipe was first published in Thu Apr 25 12:36:21 BST 2019.
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