Greek style chicken skewers yoghurt flatbread tzatziki

Recipe
Ingredients
Marinade
1 tablespoon olive oil
1 tablespoon fresh rosemary leaves, chopped
2 cloves garlic, chopped
Zest of ½ lemon
Meat from 2 chicken marylands, or 4 small boneless thigh fillets, diced
Yoghurt flatbread
1 cup Greek yoghurt
2 ½ cups plain flour
2 tablespoons mixed fresh herbs, chopped
Oil and butter, for greasing
Tzatziki
½ telegraph cucumber, grated
1 cup Greek yoghurt
1 clove garlic, minced
Zest of ½ lemon
Juice of ½ lemon
Tomato salad
400g punnet mixed miniature tomatoes, halved
1 tablespoon coarsely chopped parsley
Juice of ½ lemon

MethodPrep time: 60 minutes
Cooking time: 25 minutes

1. In a small bowl combine olive oil, rosemary, garlic and lemon zest with a pinch of salt and pepper. Toss chicken in marinade, cover and set aside in the fridge to marinate for at least 15 minutes.

2. Thread chicken onto 4 metal skewers and barbecue over high heat until golden brown on the outside and cooked through.

3. For flatbread, in the bowl of an electric mixer with a dough hook attachment, place the yoghurt, flour, mixed herbs and ½ teaspoon salt. Knead the mixture on a low speed until combined, smooth and elastic. Wrap in cling wrap and set aside to rest for 15 minutes.

4. Break off ¼ cup sized pieces of dough, shape into balls and then roll out with a rolling pin on a floured surface until thin enough to be translucent. Layer the pieces of flatbread between sheets of baking paper until ready to cook.

5. Heat a barbecue grill to high. Brush the grill with oil and butter and cook the bread for about 1 minute or until bubbled up and charred, then turn and cook for a further 30 seconds.

6. For tzatziki, place the grated cucumber in a clean cloth in a strainer over a bowl and sprinkle with salt. After 15 minutes use the cloth to wring the moisture out of the cucumber. Add the cucumber to a bowl with yoghurt and garlic, lemon zest and lemon juice. Season with pepper.

7. In a small bowl, combine the tomatoes, parsley and lemon juice.

8. Serve the skewers, bread, tzatziki and tomato salad on a big board and drizzle with olive oil.

Recipe by: Julie Goodwin