Lemon Chicken Kebabs With Spiced Flatbreads

A few weeks back we finally made it to a restaurant we’d been meaning to try for a while, Oklava. Turkish flavours and mostly cooking over a charcoal grill. We tasted some delicious food, one of which was baharat spiced bread with a whipped date butter and presumably is what gets served up in heaven. We bought their recipe book!

With a limited range of ingredients in the fridge, I came up with this baharat spiced flatbread and lemon chicken kebabs, inspired by the Oklava recipes. If you don’t like watching two things on the hob at once, you can finish the flatbreads before you start grilling off the kebabs.

Lemon Chicken Kebabs With Spiced Flatbreads

That Shrinking Feeling

Succulent chicken kebabs with a delicious salad on home-made spiced flatbreads

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 2 Servings

Calories 560 kcal

Equipment

• Stainless Steel Mixing Bowl
• Baking Tray

Ingredients

  

1x2x3x

Chicken Kebabs

• 2 Chicken Breasts cubed in 2 cm cubes
• 1 Lemon juiced
• 1 tbsp Oregano fresh
• 1 tbsp Olive Oil extra virgin
• Salt to taste
• Pepper to taste

The Salad

• 1 Courgette sliced 0.5cm thick on the diagonal, seasoned with salt & pepper
• 2 handful Rocket or any other leafs you like
• 2 Spring Onions

Flatbread

• 80 g Self Raising Flour
• 80 g Yoghurt
• 1 tsp Olive Oil extra virgin
• 1½ tsp Baharat Spices
• Salt
• Pepper

Instructions

 

• First marinade the chicken cubes for 15 mins or up to an hour in the lemon juice, oregano, olive oil and salt & pepper.
• Next make the flatbread dough. In a mixing bowl, weigh the flour and add the spice and salt and pepper and mix well. Add the yoghurt and oil mix with the spoon to bring it all together so it comes to a ball. Leave to rest, while you griddle the courgette slices.
• To griddle the courgettes, heat a griddle and brush with oil. Season the courgette slices and cook over the griddle, turning from time to time until they are softened and have nice brown griddle marks. Set aside on a plate.
• Thread the chicken cubes onto skewers and place on the still hot griddle, over a low heat. These will need about 2 mins per side to cook through each of the four sides.
• Place a frying pan on the stove on a high heat. No need for oil. While the chicken kebabs are between turns, divide the flatbread dough into two balls and on a flour-dusted surface with a flour-dusted rolling pin roll it out (or flatten with your hands) to a side-plate sized disk about 0.5 cm thick.
• Pop the first flatbread into the hot frying pan to bake the first side for about one minute, then flip it over and cook the other side for a minute. You want a nice golden or dark toasted colour. (Turn your chicken kebabs again). Flip over the flatbread again until it looks done and cooked through then remove to a wire rack while you cook the next. (Turn your chicken kebabs again).
• Once the second flatbread is cooked, set the flatbreads on to two plates and start to assemble your kebabs. Add the salad leaves, spring onion and the grilled courgettes. Once the kebabs are cooked through, place on top. Drizzle with extra yoghurt ( you can swirl through some chopped mint or lemon zest if you fancy). And it’s ready to go!

Nutrition

Calories: 560kcalCarbohydrates: 43gProtein: 57gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 150mgSodium: 298mgPotassium: 1407mgFiber: 6gSugar: 7gVitamin A: 953IUCalcium: 176mgIron: 3mg

Keyword Chicken, Flatbread, Healthy, Kebab

Tried this recipe?Let us know how it was!