Tahini-marinated chicken with tabbouleh and flatbreads
Ingredients
Metric
Imperial
Tahini-marinated chicken
- 4 skinless chicken breasts, cut into large cubes
- 4 garlic cloves, peeled
- 2 tbsp of cumin seeds, lightly toasted until fragrant
- 2 tsp paprika
- 75g of tahini
- 1 lemon, juiced
- 3 tbsp of olive oil
- sea salt
- freshly ground black pepper
- sumac, to sprinkle
Tabbouleh
- 50g of bulgur wheat, cooked according to manufacturer's instructions
- 60g of flat-leaf parsley leaves, finely sliced
- 20g of mint leaves, finely sliced
- 400g of large tomatoes, ripe, deseeded and finely diced
- 1/2 large cucumber, peeled, deseeded and finely diced
- 4 spring onions, finely sliced
- pomegranate seeds, from 1/2 pomegranate (optional)
- lemon juice, to taste (from 1–2 lemons)
- 3 tbsp of extra virgin olive oil
- sea salt
- freshly ground black pepper
Tahini sauce
- 250g of Greek yoghurt
- 4 tbsp of tahini
- 1 small garlic clove, peeled and crushed
- lemon juice, to taste (from 1/2 a lemon)
- sea salt
- freshly ground black pepper
- sumac, to sprinkle
Flatbreads
- 300g of plain flour, plus extra for dusting
- 1/2 tsp salt
- 50g of unsalted butter
- 185ml of whole milk
- 1 tbsp of vegetable oil
SAVE RECIPE
Equipment
- Skewers 4
Method
1
Make the marinade for the chicken using a pestle and mortar (or use the small bowl of a food processor). Crush the garlic to a paste with a pinch of salt. Add the toasted cumin seeds and crush until ground, before adding the paprika, tahini, lemon juice and olive oil
2
Mix to combine, adding a little water if the paste is very thick, and season. Place the chicken and marinade in a bowl and mix thoroughly to ensure the chicken is fully coated. Cover and refrigerate for at least an hour, or overnight if possible
3
Make the tabbouleh by combining all the ingredients in a bowl. Season to taste. Cover and refrigerate until ready to serve
4
Make the tahini sauce by combining all the ingredients (apart from the sumac) in a bowl. Season to taste and sprinkle with a little sumac
5
Prepare the flatbreads by putting the flour and salt into a large bowl. Place the butter and milk in a small saucepan and heat gently until the butter has just melted. Add the butter and milk to the flour and salt and mix to make a dough. Tip the dough out onto a lightly floured surface and knead for a few minutes until smooth. Wrap in cling film and leave to rest at room temperature for 30 minutes
6
Sprinkle the work surface with a little more flour. Cut the dough into four and roll each piece out into a small round, the size of a side plate. Preheat a heavy-based frying pan over a high heat and brush with a little vegetable oil. Cook the flatbreads, one at a time for 1–2 minutes each side until golden, adding a little more oil if necessary. Stack the cooked flatbreads and wrap them in a clean tea towel to keep them warm while you cook the chicken
7
Preheat a barbecue or grill to a medium heat and slice the marinated chicken onto skewers – is you're using bamboo skewers instead of metal ones, make sure you soak them before cooking
8
If you are using a barbecue, start by placing the skewers on the grill over an indirect heat (i.e. the cooler part of the grill). Turn frequently and move them to the hotter part of the grill as required, cooking for 10 minutes, or until the chicken is cooked all the way through
9
If you are using a grill, cook for 5–8 minutes each side or until cooked through
10
Sprinkle the chicken with a little sumac and serve with tabbouleh, flatbreads and a drizzle of tahini sauce
First published in 2018
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024