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Ingredients
3 garlic cloves
150g Yeo Valley Organic Greek Style Natural Yogurt
1 tbsp olive oil
1 tbsp Rowse Organic Squeezy Honey
1 tbsp zaatar, plus extra to serve
1 unwaxed lemon, zest and juice, plus extra wedges to serve
1 pack British chicken thigh fillets, cut into large chunks
1 red pepper, cut into large chunks
1 red onion, cut into large chunks
200g cucumber, coarsley grated
2 x 200g packs The Levantine Table 2 Handstretched Flatbreads
50g baby leaf salad
Method
In a small bowl, mix ¼ tsp of the garlic with
the yogurt and set aside. Place the remaining
garlic in a large mixing bowl with the oil,
honey, zaatar and lemon zest and juice. Add
the chicken and turn in the marinade, then
cook it immediately, or cover and chill for up
to 4 hours. If using wooden skewers, soak in
water for 30 minutes before cooking.
When ready to cook, preheat the oven to
220ºC, gas mark 7. Thread the chicken, red
pepper and onion onto 4 long skewers,
discarding any remaining marinade. Arrange on
a large roasting tray and roast for 20 minutes,
turning halfway, until the chicken is cooked
through, the juices run clear and no pink meat
remains. Add the flatbreads to the oven for
the last 2 minutes of cooking.
Meanwhile, coarsely grate the cucumber,
then season and leave in a sieve over a bowl
for 10 minutes. Press with a spoon to extract
as much liquid as possible. Discard the liquid,
then stir the cucumber into the garlicky yogurt
and season.
Arrange the flatbreads on plates and top with
the skewers, tzatziki and salad leaves. Serve
with extra lemon wedges for squeezing over.
Cook’s tip
You can replace the chicken for cubes of pork or lamb in this recipe too
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,320kJ/ 552kcals
Fat
19g
Saturated Fat
5.4g
Carbohydrates
58g
Sugars
15g
Fibre
6g
Protein
33g
Salt
1g
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