Clem’s braai espetadas

A quick braai bread dough forms the vessel for Woolies iconic chicken espetadas, served with spicy, sweet beetroot slices and a mint buttermilk dressing. Served as a footlong, this is not only how you get to braai during the week, but it’s also how to serve the best dinner during load shedding.

Clem’s braai espetadas

Easy

Serves: 2

Preparation time: 20 minutes

Cooking time: 20 minutes

Ingredients:

For the quick flat bread:
  • 1 cup Woolworths Double Cream Plain Yoghurt
  • 1 cup Woolworths Self Raising Wheat flour
  • Salt to taste
For the beetroot yoghurt sauce:
  • 150 g Woolworths Vacuum Packed Cooked Baby Beetroot
  • 1 cup Woolworths Double Cream Plain Yoghurt
  • 2 Woolworths Free Range Sun-dried Tomato Chicken
  • 1 stalk Woolworths Mild Spring Onions, roughly chopped
  • ½ Woolworths Mediterranean Cucumber, thinly sliced
  • 1Woolworths Fresh Mint, to garnish
  • Woolworths Fresh Coriander, to garnish

Cooking instructions:

  1. For the bread, combine the yoghurt, self-raising flour, salt, onion seeds and garlic flakes, gently kneading until a roughly shaped dough is formed. Add extra flour if the dough seems too wet then knead by hand until a smooth dough is formed.
  2. Divide the dough balls into 2 equally sized balls before rolling out into an oval shape. Place the breads over a braai grid set over medium heat coals.
  3. Cook for 1 minute or until the bread is golden brown, turn over and cook the other side in the same manner. Remove your breads from the braai and place the espetadas on the grid and cook as per the instructions turning over often to evenly cook the espetadas and to char slightly. Remove from the braai and rest, while being wrapped in foil to keep warm.
  4. For the beetroot and yoghurt sauce, dice the beetroot and add it to a mixing bowl along with the yoghurt, stirring until well combined.
  5. Place the flatbread on a serving platter followed by a generous amount of the beetroot and yoghurt sauce. Remove the skewer from the espetada leaving the chicken on the beetroot and yoghurt sauce. Add spring onion, cucumber, mint and coriander and serve.