Arabic Chicken Flatbreads

This Arabic Chicken Flatbreads dish impressed James when he was recently in Bahrain so here is his version! The marinade is amazing and works well with fish and seafood as well as chicken. This is a great dish to share with friends!
James Martin's Saturday Morning | Main Courses | Poultry | Sharing
3

Ingredients

  • 6 chicken thighs, cut into strips
  • 200ml thick Greek yoghurt
  • 5cm grated ginger
  • ½ teaspoon allspice
  • ½ teaspoon black pepper
  • 5 cardamom crushed
  • ½ teaspoon ground cinnamon
  • 5 cloves crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon nutmeg
  • ½ teaspoon chilli flakes
To serve:
  • 3 flatbreads
  • ½ cos lettuce shredded
  • Pinch of sumac
  • Fresh coriander
  • Mint leaves, chopped
  • Green Tabasco

Method

Print Recipe

Mix the chicken with the yoghurt, ginger and spices in a bowl, cover and marinate in the fridge for 24 hours.

Heat a BBQ and allow the coals to become hot. Thread the chicken onto skewers and cook over the BBQ gently for 10 minutes until charred and cooked.

Cover the work surface with a rectangle of foil, place a flatbread on top and add some lettuce.

Remove the chicken from the skewers and place some on top, then add the herbs, some Tabasco and sumac. Roll up the foil tightly, twist the ends then cut in half to serve.

Ingredients

  • 6 chicken thighs, cut into strips
  • 200ml thick Greek yoghurt
  • 5cm grated ginger
  • ½ teaspoon allspice
  • ½ teaspoon black pepper
  • 5 cardamom crushed
  • ½ teaspoon ground cinnamon
  • 5 cloves crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon nutmeg
  • ½ teaspoon chilli flakes
To serve:
  • 3 flatbreads
  • ½ cos lettuce shredded
  • Pinch of sumac
  • Fresh coriander
  • Mint leaves, chopped
  • Green Tabasco

Method

Mix the chicken with the yoghurt, ginger and spices in a bowl, cover and marinate in the fridge for 24 hours.

Heat a BBQ and allow the coals to become hot. Thread the chicken onto skewers and cook over the BBQ gently for 10 minutes until charred and cooked.

Cover the work surface with a rectangle of foil, place a flatbread on top and add some lettuce.

Remove the chicken from the skewers and place some on top, then add the herbs, some Tabasco and sumac. Roll up the foil tightly, twist the ends then cut in half to serve.

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