BBQ Spiced Chicken, Veggie Kebabs and Homemade Flatbread
BBQ Spiced Chicken, Veggie Kebabs and Homemade Flatbread
I made this delicious dish on my amazing GreenPan contact grill which features reversible PFAS free grill/griddle plates. It can function closed as a press or open out flat to maximise cooking space and is dishwasher-safe, with removable plates, making clean up a breeze!
Sure to be a winner this Summer, grab your grill and enjoy this colourful feast for yourself!
Ingredients: (serves 4)
500g skinless chicken thighs, trimmed
2 tbsp tikka masala or tandoori curry paste
Vegetable Skewers:
2 Red Onions
1 Yellow Capsicum
1 Red Capsicum
2 Courgettes
Handful of Mushrooms
Oil for coating
Flatbread:
250g of plain/highgrade flour
250g of natural unsweetened yoghurt
1 tsp baking powder
Sauce:
¾ cup natural unsweetened yoghurt
¼ cup natural unsalted cashew nuts
2 tbsp mango chutney
1 tsp turmeric
Juice of a large lemon
Handful of fresh coriander
How to make:
In a small bowl coat the chicken thighs in tikka masala paste, set aside.
Add flatbread ingredients to a mixing bowl and combine with a spoon, then use clean hands to pat and mix together.
Dust a clean work surface with flour, then pop the dough out.
Knead for a minute or so to bring it all together, you don’t need to knead it for long – just enough time to combine everything together. Put the dough into a floured-dusted bowl and cover, then set aside.
Divide the dough in half, then divide each half into 4 equal-sized pieces.
Using your hands, pat and flatten the dough, then use a rolling pin coated in flour to roll each piece into 12cm rounds, approximately 3mm thick. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end. Set aside until you are ready to cook.
Prepare your vegetables, slice and toss in a little oil, then thread onto your skewers.
Then it is time to cook:
Cook Chicken over a medium heat, for approximately 5-10 minutes each side, or until golden and cooked through thoroughly.
Grill the veggie kebabs over a medium heat for approximately 5 minutes each side, until vegetables are just softening and browning on the edges.
Cook the flatbread for 3-5 minutes on each side, or until golden and puffed up, turning with tongs.
Serve up with mango yoghurt dipping sauce on the side and enjoy!
This recipe can be adapted and served with rice, couscous instead or without flatbread.
Instead of the sauce you could opt to mix together:
1 avocado, Juice of 1 lemon, a handful of coriander and salt and pepper.
To find out more about the amazing, multifunctional GreenPan contact grill, featuring the healthy ceramic non-stick interchangeable plates, follow the link below:
Healthy Ceramic Contact grill
