Homemade Chicken Kebab with mint yoghurt dip.

I love making flat bread on Sundays, it is really relaxing. You can make so many things with flat bread. And this kebab or chicken roll is an example of many to come.

I asked my butcher to take the bones out of the chicken thighs. I prefer chicken thighs to breast, because I believe the meat once cooked it is more tender.

The chicken

Cut the chicken thighs in cubes and mix with salt, pepper, cumin, coriander, grated garlic, lemon juice, chilies and spring onions. Marinate over night.

 

The bread

Plain flour, mix a bit of salt, sugar and onion seeds.

Now whisk the natural yoghurt with a little bit of water. Make a whole in the middle and pour the mixed yoghurt.

Mix the liquid helped by  the bottom of a wooden ladle,slowly and with love, by taking a bit of flour from the wall and putting it in the middle. Continue until you have a soft dough and you can knead it.

 

We can now cook the bread. We start by putting a big frying pan with no oil on a high heat. While it is getting hot we cut the dough in 4 pieces.

Roll all of them quite thin .

 

Cook for for 2 min each side, in the hot pan.

The Yoghurt Dip

Make a quick yoghurt dip with mint, garlic, cumin and salt. Mix the ingredients and blend them.

Cook the marinated chicken in a hot pan with  a little bit of olive oil.

Stuff the bread with a bit of salad, yoghurt and the chicken.

Roll it

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