Chicken Souvlaki with Fabulous Flatbreads


For the dough – 250g plain flour, 1 teaspoon fine sea salt, 1 tablespoon olive oil, 150ml warm water. For the tzatziki – Yoghurt, Parsley, Crushed Garlic, Diced Cucumber, Lemon Juice. For the kebabs – Lemon, Garlic, Chicken, Courgette & Mushrooms.


This is a fantastic (and easy) dish, perfect for a weekday dinner. After making the flatbreads you can get totally creative. For the tzatziki, just do everything to tase (I find this way the easiest) you could use mint instead of parsley and if you have a look on the internet you’ll find many variations. With regards to the kebabs, pork would be a great substitute and you can use whatever veg you find in your fridge to put between the pieces of meat. I marinated the chicken in lemon juice and garlic for a couple of hours before cooking which give it a great flavour once finished.

The flatbreads are SUPER easy… It’s just a case of making the dough, kneeding for 5 minutes, leaving to rest for 15 minutes and then rolling out and putting in a hot frying / griddle pan to cook for 5-10 minutes.

Give this a go! It’s really impressive and we had very clean plates afterwards.

You can find the recipe for the flatbreads here


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