Keep in mind: The chicken has to marinate for preferably a few hours, so do that in the morning and not around 5 pm.
Delicious Chicken Kebab with flat bread for 2
- about 300 grams of chicken thigh fillets
- kardemom seeds
- cinnamon
- cumin seeds
- koriander seeds
- fennel seeds
- paprika powder
- garlic (a lot)
- salt
- pepper
- bay leaves
- yoghurt
- peanut butter
- red onions
- red pepper
- 1/2 pepper
- greek yoghurt
- parsley
- 175 gr self raising flower
- 1 ts baking powder
- 100 ml cold water
- sesame seeds
First toast the kardemom seeds, cumin seeds, koriander seeds, fennel seeds, cinnamon, paprika powder, salt en pepper in a frying pan (don't use any oil or butter). After about 2 to 3 minutes smash them all together with a pestle and mortar and then add as much garlic as you want and the bay leaves. Then add a small spoon of peanut butter and some yoghurt.
If you have a really large skewer, there is no need to chop your chicken into smaller pieces. If you don't have, just use wooden skewers and prepare as you would when preparing for a BBQ.
Massage the paste into your chicken, put the chicken on the skewers together with red onions and red peppers and let it marinate for a couple of hours.
For the flat bread: knead together the self raising flower, baking powder, a hand full of sesame seeds, parsley, garlic and the 100ml water. Knead this for at least 2 minutes and then let it rise in a warm spot for 30 minutes (cover the bowl with a tea towel).
For the delicious greek spicy yoghurt sauce you have to chop 1/2 a pepper, some parsley and yes.. more garlic. You can do this within 5 minutes. Mix all of this together and keep in a cool place.
The best way to get a delicious chicken kebab is to use your BBQ, but because it's November, I doubt that people will have the full equipment to use it. If you have a gas oven (like me), you are very lucky because that will make it taste almost the same.Iif you have a normal oven.. sorry. But the flavors are still very nice just not exactly the same.
So preheat your oven to about 170 C/335F (gasmark 3 or 4). I don't know exactly how long the chicken has to go in the oven, just check it after 30 minutes and then every 10 minutes. Depends on how large your chicken pieces are.
When your chicken is almost finished, make the flatbread: roll it out and then put it in a dry frying pan. One side has to have golden-brown spots and the other side very light spots because if you leave it in the pan for to long, there will be no way you can fold/wrap it later.
Put everything on the flatbread, don't go easy on the sauce and enjoy.
