Spicy marinaded chicken skewers served with grilled corn, chopped butter lettuce and a yoghurt and herb dressing on some easy homemade flatbread
Spicy Grilled Chicken Flatbreads
Spicy marinaded chicken skewers served with grilled corn, chopped butter lettuce and a yoghurt and herb dressing on some easy homemade flatbread
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Ingredients
Marinade
- ½ Cup Olive Oil
- 3 Tbsp Freshly squeezed lemon juice
- 2 Tbsp Mexican Spice Mix
- 1 Tbsp Honey
Yoghurt Flatbread
- 1 Cup Plain Yoghurt Greek or full fat yoghurt works best or you can use tzatziki instead of yoghurt
- 1 Tbsp Olive Oil
- 1 tsp Baking Powder
- ½ tsp Salt
- 1½ Cups All-Purpose Flour
Chicken Skewers
- 400 Grams Skinless, boneless chicken breasts or fillets
- Salt and freshly ground Black Pepper to taste
- 8 Skewers
Instructions
Marinade
- Mix all the ingredients for the marinade together and set aside
- Cut chicken into cubes and place in a covered container. Pour marinade over chicken, let sit for an hour before putting in the fridge if possible. Then refrigerate for 1-24 hours (the longer the better) Turn meat halfway through marinating time to make sure all chicken is coated in marinade. Remove chicken from refrigerator 1 hour before cooking and allow to come to room temp.
Chicken Skewers
- If you are planning to cook these skewers over an open flame, please soak your skewers in water for at least an hour before assembly. If you are going to cook them on a grill pan on the stove top, this is not necessary
- If using chicken breasts or large cuts of chicken, cut them into strips. Sprinkle the chicken strips with salt and pepper then place in the marinade to soak. You can do this in a bowl or as I do, in a re-usable bag storage bag. Ensure that the chicken is covered. If not, mix through regularly. Marinade for at least an hour
- Remember when it comes to marinating, longer is better. This chicken can be marinated 1-24 hours. I usually prep it a day ahead, or the morning I plan to serve it
- *When ready to cook, remove the chicken from the marinade and thread the strips onto the skewers. I get 8 skewers out when adding 3 – 4 chicken strips onto each
- Brush the grill or grill pan with some oil or spray with a little non-stick spray then heat it up / bring it to temperature
- When grill is hot, add skewers and cook for 10-12 minutes, turning every 2 – 3 minutes to ensure even cooking. Feel free to brush them with a little of the marinade if you wish to keep them moist
- Remove and serve with your favourite side, salad or flatbread. I served mine with some grilled corn, chopped butter lettuce and a yoghurt and herb dressing on the homemade flatbread
Yoghurt Flatbread
- Place yoghurt in a mixing bowl and give it a stir. Add the olive oil, salt, baking powder and 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball
- Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface
- Divide the dough into 8 even parts. Lightly flour a work surface then use a rolling pin to roll each ball of dough out into rounds
- Heat a frying pan on medium heat. Once the pan is hot, add a flatbread and cook each side for 20-30 seconds, until cooked through with bubbles and brown spots (the first side might take a little longer). Repeat with the remaining flatbread
Notes
*You can make the flatbreads before you cook the chicken. Cover them with a clean kitchen towel to keep them warm and soft. Alternatively you can let the chicken rest while cooking the flatbreads, just make the dough before and set it aside, covered as not to dry out, while you cook the chicken skewers.
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