Moroccan chicken flatbreads
Serves 6 | total time
- 2 tbsp ras el hanout
- 300g Greek-style natural yogurt
- 1 tbsp lemon juice
- 6 skinless chicken breast fillets, cut into 4cm chunks
- 2 small garlic cloves, crushed
- 1 tsp hot paprika
- 15g butter
- 250ml passata
- a pinch of sugar
- 6 flatbreads
- 1 x 28g pack mint, leaves only
- 1 x 31g pack coriander, roughly chopped
Marinate the chicken overnight and presoak bamboo skewers.
- If using bamboo skewers, soak in water for 1 hour. Mix the ras el hanout with 175g yogurt, a pinch of salt and the lemon juice then stir in the chicken. Marinate for 30 minutes if you have time. Mix the remaining yogurt with half the crushed garlic and seasoning and set aside to serve.
- Preheat the barbecue or grill. Thread the chicken onto skewers. Cook the chicken skewers for 12-15 minutes, turning regularly, then allow to rest for 3-5 minutes.
- Meanwhile make a quick tomato sauce. Cook the remaining garlic and paprika in the butter for 30 seconds, add the passata, sugar and season. Simmer gently for 10 minutes.
- Heat the flatbreads for 1 minute each side to warm them through. Serve the chicken with the garlic yogurt, the charred flatbreads, the spicy sauce and a generous handful of mint and coriander.