Spicy yoghurt chicken kebabs

1 kg boneless chicken thighs  
Salt and freshly ground black pepper, to season
2 t ground coriander
2 t ground cumin
2 t cayenne pepper
2 T dried coriander leaves
1 T crushed garlic
1 T grated ginger
1 T green chilli, roughly chopped
1 T chopped fresh turmeric 
1 ½ cups double cream plain yoghurt

For the flat bread:

2 cups self-raising flour
1 cup organic plain yoghurt
Salt, to season
4 T onion seeds
To serve:
Julienne carrots
Fresh coriander
Pickled red onion
Jalapeño chutney
Crispy onions 
Lemon wedges

METHOD:

1. Add the chicken to a large mixing bowl, season with salt and pepper and add the spices, dried coriander leaves, garlic, ginger and turmeric. Mix to combine well and set aside to marinade for 15 minutes before adding the yoghurt and mixing through. 
2. Soak the kebab skewers in water for a few minutes. Skewer the chicken and place over medium heat coals to cook for 7 minutes aside, allowing the kebab to become smoky and charred. 
3. For the bread, combine the self-raising flour, yoghurt, salt and onion seeds in a large mixing bowl and bring together to form a dough. 
4. Dust the work surface with a little flour. Turn the dough out and gently knead together. Divide into 4 equally sized balls. Roll each ball out into a round and place on the bread grid to cook for about a minute a side. Bubbles should form and the dough will char slightly, which is a good indication that the bread is ready to be turned over. 
5. To serve, add some of the julienned carrots and coriander to the flat bread, followed by the chicken kebab. Top with jalapeño chutney, crispy onions, pickled onions and a squeeze of lemon and enjoy! 

 Not in the mood to make your own skewers?

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