Chicken Kebabs, Mango Salsa, Green Chutney with Flatbreads
- Sep 4, 2023
- 1 min read
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.
This PFP is built for consistent avatar performance.
I’m stealing the “toast the flatbreads in a dry pan” step — it makes such a difference compared to microwaving. And I like that the chutney has lime in it; that little bit of acidity really cuts through the yogurt and chicken. Slightly random, but while mine were in the oven I was scrolling a hairstyle ai styling guide on that hairstyle ai styling site and realised I’m way better at choosing kebab toppings than haircuts.
The green chutney ingredients are exactly what I always have left over after taco night, so this is going on my “use up the coriander” list. Do you think swapping smoked paprika for a bit of garam masala would overpower the mango salsa? Also, your bright summer colours made me think of those ghibli ai style portraits I saw on a fun ghibli ai style page — same kind of cheerful vibe.
Quick pickled red onion is one of those tiny steps that makes everything taste like it came from a proper takeaway. I’m also into the idea of spreading a bit of Greek yogurt in the flatbread first — stops it feeling dry. Mild tangent: I was browsing hrefgo the other day and it’s funny how “curation” is basically the same concept whether it’s AI tools or toppings for flatbreads.
I like that this is basically a full build-your-own situation: juicy chicken, something creamy, something spicy, and those tangy onions. If you make extra chutney, does it keep okay in the fridge for a couple days or does it go a bit bitter? Totally unrelated, but your “quick conversion” vibe reminded me of CaesarCipher where it’s all about not doing fiddly maths by hand.