Harissa Chicken Skewers & Zesty Yogurt Slaw
Skewer season is here! We’ve teamed up with Mob to create these heavenly Harissa chicken skewers served with a zesty yogurt slaw that provides the dreamiest dish on a sizzling summers day!
Ingredients
The Flatbreads
- 250g Self-Raising Flour
- 1 Tsp Baking Powder
- 200g Yeo Valley Organic Natural Yogurt
The Chicken
- 8 Chicken Thighs
- 70g Yeo Valley Organic Natural Yoghurt
- 3 Tbsp Smoked Chilli Harissa
- 3 Garlic Cloves
- 1 Fennel Bulb
- 200g Radish
- 1 Lemon
- Olive Oil
- Salt
- Black Pepper
Try it with...
Method
- Preheat the grill to high.
- Add the self-raising flour and baking powder into a large bowl with 1 tsp of salt, mix. Stir through the yoghurt until a dough forms, then knead for 3-5 mins until smooth. Divide the dough into 4 balls, cover and let rest whilst preparing the rest.
- Cut the chicken thighs into 3cm bite-sized chunks. Peel the garlic. Add the chicken into a bowl with the harissa, 30g of yoghurt, and grate the garlic in. Season with plenty of salt and pepper, mix together. Thread the chicken onto skewers and place on a baking tray.
- Trim and finely slice the fennel and radishes.
- Slide the chicken under the grill until the chicken is cooked and charring in bits, flipping halfway through, 8-12 mins.
- Meanwhile, place a pan on medium-high heat. Dust a work surface with a little flour and roll the balls of dough out until thin, around 2mm. Once the pan starts smoking, place a flatbread on and cook on both sides until golden and almost charred, for a total of 2-3 mins.
- Add the fennel and radishes into a bowl. Add the zest of 1⁄2 the lemon, stir through the remaining yoghurt and season to taste with salt, pepper and some lemon juice.
- Serve the skewers with flatbreads. Cucumber and radish slaw and any remaining lemon wedges.
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