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Smoked Paprika Chicken Flatbreads
Info
Succulent thicken thigh marinated in our sweet smoked paprika, cumin, lemon, and smoked garlic. Grilled until perfectly juicy and served with flatbreads and a herby yoghurt.Ingredients
Method
Ingredients
For the chicken:
- 600g chicken thighs (boneless, skinless, cut into chunks)
- 2 tbsp Bart sweet smoked paprika
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp Bart smoked garlic paste
- 1 tsp ground cumin
- ½ tsp sea salt
- Black pepper, to taste
For the herby yogurt dip:
- 150g Greek yogurt
- Zest of ½ lemon + 1 tsp lemon juice
- 1tsp Bart sweet smoked paprika
- 2 tbsp finely chopped fresh mint
- 2 tbsp finely chopped parsley or dill
- Salt to taste
To serve:
- Flatbreads or pittas
- Cucumber ribbons, pickled onions, fresh herbs, chili flakes, pickled chillies
Method
1. Start by marinating the chicken. Add the chicken chunks to a medium-sized bowl. Add in all the marinade ingredients and massage well. Leave to marinate for at least 30 minutes, or up to 24 hours.
2. Once your chicken has marinated make the dip. Mix yogurt, lemon zest and juice, smoked paprika, and chopped herbs together in a small bowl. Season to taste and chill until ready to serve.
3. Preheat the grill to a high heat. Thread the chicken onto metal or soaked wooden skewers. Grill for about 6-8 minutes on each side, or until slightly charred and cooked through.
4. Serve skewers hot with the yogurt dip and warm flatbreads. Top with cucumber ribbons, pickled onions, extra fresh herbs, a pinch of chili flakes, and pickled chillies.
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