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Smoked Paprika Chicken Flatbreads
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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
- 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.
- 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.
- 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.
- 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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