- Paprika Chicken Flatbreads.jpg (59.86 KiB) Viewed 346 times
Takes: 30 minutes
Serves: 4
No nutritional information available.
Ingredients
- 650g chicken breast fillets, cut into 2 cm chunks
- 2 tbsp smoked paprika
- 2 tbsp olive oil
- 1 garlic clove, crushed
- 4 tbsp Greek-style yogurt
- 1 tbsp lemon juice
- Salt and freshly ground black pepper
- 4 small flatbreads
- 200g houmous
- 235g ready-made tabbouleh with mint dressing (or couscous salad)
Method
1. If using wooden skewers, pre-soak in cold water for 30 minutes. Combine the chicken, paprika, oil and garlic in a shallow bowl*. Thread the chicken on to 8 skewers.
2. Heat a griddle or frying pan over a medium - high heat. Cook the chicken skewers, in 2 batches, for 5 - 6 minutes, turning occasionally, until seared and cooked through.
3. Meanwhile, mix the yogurt and lemon juice in a small bowl and season. Warm the flatbreads following the pack instructions.
4. Spread a spoonful of houmous over each flatbread, then top with some tabbouleh and two chicken skewers. Drizzle over the yogurt dressing. Serve garnished with fresh mint leaves and lemon wedges to squeeze, if liked.
*If you have time, cover the chicken and leaves to marinate at room temperature for 30 minutes or 1 - 2 hours in the fridge, before cooking.
¡SHARE TOPIC!