I do this meal regularly at the weekend – usually after a few sharpeners early doors. With a bit of organisation and two minutes of prep earlier in the day (or the night before) the whole thing can be done in around 30 minutes.
I’m a great believer in using things which make life easier and two ingredients here I use a lot in all sorts of different dishes – ginger and garlic paste from a jar and a bottle of piri piri sauce. I use Nandos but any will do fine. The trick is to get lots of flavour into the marinade and this really works well. The result isn’t particularly spicy but if you are worried about heat leave out the piri piri and add the grated zest of a lemon or lime instead. I used to use yogurt but I think mayonnaise works better, feel free to substitute yoghurt if you prefer.
The flatbread is so easy, just two ingredients (3 if you count salt). Make sure the pan isn’t too hot – a medium high heat is fine – and don’t use too much oil, just wipe the pan with a bit of oil on some kitchen roll. If you like you can flavour it with things – garlic, sesame seeds, lemon zest, chopped fresh herbs. Whatever takes your fancy.
I like to add a bowl of salad too, mainly because I don’t think you can ever have too much veg. It’s usually a bag of leaves with cherry tomatoes, cucumber and radishes dressed in a little oil and vinegar. The cabbage and red onion mix is very similar to the ‘salad’ you get at the kebab shop.
And I always always have to have pickled chillies with mine. It’s the law.
Chicken Kebab, salad and flatbread
For roughly 16 pieces:
1 pack of chicken tenders or three skinless chicken breasts cut into pieces
4 tbs mayonnaise
2 tbs garlic and ginger paste
2 tbs piri piri sauce
1/2 tsp chipotle chilli flakes
1tbs each of chopped fresh coriander and mint
1/2 small white cabbage, stem removed, finely sliced
1/2 small red cabbage, stem removed, finely sliced
1/2 red onion, finely sliced
Juice of 1 lemon
1 cup (250ml) self raising flour
1 cup (250ml) full fat Greek yoghurt
I use a large Ziploc bag but any bowl will do if you haven’t got one.
Put the chicken, mayonnaise, paste, sauce, chilli flakes and chopped herbs into the bag or bowl and squish or stir until the chicken is evenly coated. Zip the bag closed or cover the bowl. Refrigerate until needed.
Mix together the cabbage, onion, lemon juice and salt. Cover and set aside.
Mix the self raising flour with a pinch of salt, then work in the yoghurt. It will be quite a claggy mess to start with but after about 30 seconds it should come together. If it’s really sticky sprinkle over a little more flour and work it in. Cover the dough and allow to rest for 20 minutes or so while you cook the chicken.
Preheat the grill to its highest setting.
Place the chicken pieces on an oven tray and grill on both sides until deep golden brown. If it goes black in a few places that’s absolutely fine, it all adds to the flavour. Turn off the grill but leave the chicken in there to keep warm.
Put a nonstick frying pan on a medium high heat and wipe with a little oil on a piece of kitchen paper.
Divide the bread dough into four pieces and roll out thinly, sprinkle with flour to stop it sticking if necessary. Cook each one for a minute or so on each side or until golden and cooked through.
Put everything in the middle of the table for people to help themselves.