Juicy succulent slightly charred tandoori marinated chicken cooked in a wood fired oven is pleasure to cook and eat, stuffed in wood fired cooked flat breads with salad and home made garlic olive oil mayonnaise and hot chilli sauce this a great weekend dinner. This skewered kebab cooks just as well over a BBQ and flat breads can be cooked in a skillet or dry frying pan.
Marinating time overnight / Cooking time 30 minutes
Flat Bread dough proving 1-2 hrs (or overnight in the fridge)
Ingredients
(serves 4-6)
4 organic chicken breasts large chunks
1 tub organic yogurt
1 lemon juiced
1 tsp cumin seeds toasted then ground
1 tsp coriander seeds toasted then ground
1 heaped tsp paprika
1 tsp Kashmiri chilli powder
1/2 tsp Himalayan sea salt
1/2 tsp turmeric
4 cloves garlic grated
2 tbsp fresh ginger grated
1 good glug olive oil
To Serve
Crispy ice berg lettuce
Red and white cabbage slaw
Red onion sliced
Olive oil garlic mayo (recipe below)
Hot chilli sauce (recipe below)
Place all the ingredients in a bowl and combine coating everything evenly, leave in a air tight container to marinate preferably over night, a shorter time is fine. To cook skewer the meat and if cooking in a wood fired oven place two old London or fire bricks in the oven to support the skewer, turn the skewer every few minutes to ensure even cooking and charring, after 20 minutes check the chicken, once cooked leave to rest for 5-10 minutes for all the juices to setttle, this is a great time to cook the flat breads.
The Flat Breads
Ingredients
(makes 6-8)
500g 00 caputo Italian flour
10g Himalayan sea salt
50g extra virgin olive oil
15g yeast
320g water
Place all the ingredients in a mixing bowl and either by hand or by machine with a dough hook mix for seven minutes, then dust a little flour over the dough mix and gently form into a ball, cover the bowl with a tea towel and leave in a warm area to prove for 1-2 hours until doubled in size if you want to use immediately, then other options are leave to prove slowly in the fridge for 24hrs, this is what I do as it gives me much more control over time and usage, this will keep for 48hrs in the fridge ready to go when you are, you can also freeze any left over dough at this stage, then when ready to use remove from the freezer defrost and once up to room temperature use as you would fresh.
Take a oversized golf ball piece of dough, dust your work top with a little 00 flour, roll into a ball and roll out a large disk no bigger than your skillet if your not cooking in a wood fired oven, heat to a hot heat, place the flat bread in the pan and cook for one and a half minutes on each side, best served warm but are almost as good used later the same day, to use the following day dip the flat breads in water and pop in a pre heated oven for 3-5 minutes and Ta-Da almost as good as fresh.
Homemade Mayonnaise
1 egg yolk
1 tsp apple cider vinegar
200-300ml extra virgin olive oil
1 tsp Dijon mustard
1 pinch Himalayan sea salt
1 pinch black pepper
Place the egg yolk and apple cider vinegar in a large deep jug, start to drizzle the olive oil in very very slowly, whisking all the time, once you see the yolk and oil emulsify you can add the oil in much quicker, stop adding the olive oil when you have ribbons, whisk in the mustard, salt and pepper, this will keep,in the fridge for a week in a ball mason jar.
Hot Chilli Sauce
18 fresh cherry tomatoes
1 tbsp tomato purée
1 fresh hot chilli
1/2 small onion
1 clove garlic
1/2 tsp sumac
1 tbsp red wine vinegar
1 pinch Himalayan sea salt
1 pinch black pepper
Place all the ingredients in a food processor and pulse together, that's it. If you use a magic bullet or stick blender you will lose the vibrant fresh red texture and flavour the sauce becomes more like a salsa. Keep in a ball mason jar in the fridge for up to one week.
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