Chicken Kebabs, Mango Salsa, Green Chutney with Flatbreads

Chicken Kebabs, Mango Salsa, Green Chutney with  Flatbreads

Just as I was thinking about posting some slow cooker recipes, summer seems to be back with one last hoorah! Putting hearty one pots on hold for a minute, here is a lovely summer recipe which my family really enjoyed.

Serves 4

INGREDIENTS

8-10 boneless skinless chicken thighs

4-6  Flatbreads - I used Geeta’s

1/2 red onion - sliced and quick pickled in equal amounts of water & vinegar

2 tablespoons Greek yogurt (to spread in the flatbread)

Marinade

1 tablespoons Greek yogurt

Juice 1/2 lemon

1 teaspoon ground cumin

1 teaspoon smoked paprika

2 teaspoons honey

Salt & Pepper

Mango Salsa

1/2 red onion - finely chopped

1 -2 mangos - finely diced

1 red chilli - finely chopped

Juice 1/2 lime

1 tablespoons olive oil

2 teaspoons chopped coriander

Salt & pepper

Green Chutney

1 small bunch fresh coriander

1 clove garlic

1 green chilli

1/2 teaspoon ground cumin

1 teaspoon honey

1-2 tablespoons olive oil

Juice 1/2 lime

METHOD

Mix the marinade together and add the chicken. Leave for 30 minutes.

Preheat to oven to 200 degrees c conventional

Thread the chicken on to skewers - 2 fillets on each. Cook in. The oven for 30 minutes.

Mix the salsa ingredients together in a bowl. Blitz the chutney in a mini chopper.

Toast the flatbreads on each side in a dry pan and load up your flatbreads.