Marinated chicken skewers with flatbreads
Summer flavours wrapped up in a flatbread
To be meals in summer should be a little bit messy, colourful and adaptable. Oh, and require barely any washing up because I want to spend 90% of my evening outside please.
So, to accommodate your outdoor living, this is what you need to be serving up for dinner – juicy chicken thighs marinated in Greek yoghurt, sweet chilli sauce, garlic, lemon and plenty of spices before being air fried until golden and slightly charred around the edges. Then, to complete the meal, pile them into a warm flatbread with peppery rocket, juicy tomatoes, crunchy red onion and a dollop of sour cream. Stunning. I could honestly eat these every single week.
Why is this good for batch cooking?
This is exactly the sort of recipe that is perfect to prep at the start of the week. Cook a big ole batch of chicken and keep it in the fridge for up to 3 days. Then you’ve got lunches and quick dinners sorted with barely any effort. Just some assembling and the ability to mix it up a little with your fillings or wrap.
For example, you could wrap it in flatbreads one day, toss it through a salad the next or serve it alongside rice and roasted vegetables to make it feel different every day of the week. It’s also amazing if you’re trying to eat more protein without getting bored. Although who gets bored of chicken?!
Wanna mix up the flavours a little?
The yoghurt marinade is the ideal base, so simply mix up the flavours with each batch. You could try…
- Tandoori seasoning
- Fajita seasoning
- Cajun seasoning (if you like heat)
- Shawarma spices
Serving suggestions
If I want to make these into more of a substantial meal or have guests coming over, I’ll through in a mix of the below:
- Air fryer fries
- Sweet potato wedges
- Corn on the cob
- Greek salad
- Cucumber and mint salad
- Extra garlic yoghurt for dipping
FAQ
Can I use chicken breast instead of thighs?
Yesssss! Chicken thighs stay juicier, but chicken breast works just as well. Just reduce the cooking time slightly depending on the size of the pieces.
Can I make this ahead of time?
Yep. Marinate the chicken overnight for even more flavour, or cook it ahead and keep it in the fridge ready to build lunches throughout the week.
How long does the chicken keep?
Cooked chicken will keep in an airtight container in the fridge for up to 3 days.
Can I freeze the chicken?
Yessss. Freeze the cooked chicken for up to 3 months. Defrost overnight in the fridge before reheating thoroughly.
Can I make this gluten free?
Simply use gluten-free flatbreads or serve the chicken over rice or salad instead.
Marinated chicken skewers with flatbreads
By Poppy Cooks
https://www.poppycooks.com/recipes/marinated-chicken-skewers-with-flatbreads/
Ingredients
For the chicken skewers
- 8 chicken thighs, skin off and bone out, cut into 1 inch pieces
- 150g Greek yoghurt
- 2 cloves garlic, minced
- 2 tbsp sweet chilli sauce
- 1 tsp garlic pepper
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp onion granules
- 1 tsp dried mixed herbs
- Pinch of chilli flakes (optional)
- 1 lemon, juiced
- Salt and pepper
Metric
Imperial
To serve the skewers
- 4 large flatbreads
- Sour cream
- Cherry tomatoes, quartered
- Rocket
- Red onion, thinly sliced
- Extra sweet chilli sauce, for drizzling
- 4 portions of fries, cooked and crispy
Metric
Imperial
Instructions
- Tip the chicken into a bowl and sprinkle over the seasonings. Spoon in the minced garlic, Greek yoghurt and sweet chilli sauce, then squeeze in lemon juice. Season well with salt and pepper and mix well to combine.
- Thread 5 pieces of chicken onto skewers and place into the basket of your airfryer. Spray well with oil and airfry for 15-17 minutes at 200ºc/400ºf until cooked through and browned.
- Warm up the flatbreads and spread over the sour cream. Layer up fresh rocket, sliced red onion and tomatoes and season with salt and pepper. Lay some of the chicken skewers onto the flatbread and drizzle with extra salt and pepper.
- Serve your flatbread with fries for a tasty lunch.