Berbere Chicken Skewers with Flatbread & Garlic Yoghurt
Easy
45mins
4
Berbere Chicken Skewers with Flatbread & Garlic Yoghurt
Rated 4.7 stars by 9 users
Prep Time
5 minutes
Cook Time
10 minutes
Rest time
30 minutes
Ingredients
-
6 chicken thighs (boneless, skinless), cut into thirds
-
2 tbsp tomato paste
-
1 tbsp full fat Greek yoghurt
-
2 tbsp olive oil
- 2½ tbsp Gewürzhaus Berbere
-
250g self-raising flour
-
230g full fat Greek yoghurt
-
1 tsp salt
-
½ cup full fat Greek yoghurt
-
1 garlic clove, finely grated
-
Zest and juice of half a lemon
-
Fresh mint leaves
-
Pickled chillies
Chicken Skewers
Flatbread
Garlic yoghurt
To serve
Directions
Combine the chicken, tomato paste, yoghurt, olive oil and Berbere in a bowl and mix well to coat. Cover and marinate in the fridge for 30 minutes, then thread the chicken onto metal skewers.
To prepare the flatbread, combine the flour, yoghurt and salt in a bowl and mix until a rough dough forms. Knead until smooth, then divide into four portions. Roll each portion out to approximately 20cm in diameter.
Heat a frypan over medium heat with a little olive oil. Cook each flatbread until golden on both sides. Cover with a tea towel to keep warm.
To prepare the garlic yoghurt, combine all ingredients in a small bowl and set aside.
Preheat a charcoal grill, BBQ or heavy-based frypan to medium heat. Cook the skewers for 4–5 minutes on each side, or until golden brown and cooked through.
Remove the skewers and layer the pieces of chicken onto warm flatbread. Add a spoonful of garlic yoghurt, then garnish with fresh mint and pickled chillies.
