CHICKEN SHISH KEBAB

Juicy succulent chicken breasts marinated in a oregano, garlic, onion, Aleppo chillies, turmeric, salt, pepper and olive oil is all it takes for a lip smacking gorgeous face stuffing kebab, served stuffed into a homemade flat breads with mixed onion salad and pickled chillies, topped off with a garlic mayonnaise and hot sauce.

Prep Time 10 minutes / Marinating 1hr +

Flat Breads Proving 1 hr / Cooking Time 5 minutes each bread

Ingredients 

(serves 4)

Shish Kebab

100ml olive oil

1 tsp oregano

1 tsp onion powder

1 tsp garlic powder

1 tbsp Aleppo chilli 

1tsp sea salt

1tsp ground black pepper 

1/2 tsp turmeric 

4 chicken breasts large diced

Kebab Salad

1 red onion finely sliced

1 iceberg finely sliced

1 lemon cut into wedges

4 tomatoes sliced

1 cucumber sliced

6 Birds Eye chillies chopped

4 cloves garlic grated

1 jar mayonnaise 

1 bottle hot sauce 

1 jar pickled kebab peppers

Chopped fresh coriander

Flat Bread

500g organic 00 flour

50ml cold pressed olive oil

15g dried yeast

320g filtered water

10g sea salt

1 tbsp fresh oregano

First make the flat bread dough by placing all the ingredients in a large bowl if making by hand or in your stand mixer bowl and using a dough hook or your hands mix for 7 minutes until you have a elastic sticky dough, then cover with a tea towel and leave to prove for 1 hour.

Mix all the shish kebab dry ingredients in to the olive oil and then rub all over the chicken, leave to marinate a minimum of 20 minutes but the longer the better, even overnight.

Place the chicken onto your skewers and onto a roasting pan, if the roasting pan has sides add some water to the pan, this will steam the chicken while cooking resulting in juicy succulent chicken.

Bake 180 C /  360 F for 18 minutes until your chicken is cooked and reached 70 C / 158 F.

Flat Breads

Take a tennis size ball of dough, dust your work top with a little 00 flour, 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 three minutes on first side and 2 minutes once turned over, wrap the cooked flatbreads in a tea towel to keep warm while you cook the rest.

Mix the grated garlic with the mayonnaise spread onto your flat breads reserving some for dolloping on the finished kebab, layer all the salad on your flat bread place on the chicken shish kebab and finish with more garlic mayonnaise and fresh coriander, roll up and eat!