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.