Tandoori Masala Chicken Kebabs with Soft Flatbreads

Steps

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1. 1
   Prepare the marinade by combining 300g yogurt, 2 tbsp ginger-garlic paste, 1 tsp salt, 1 tsp turmeric, 2 tsp ground coriander, 2 tsp red chili powder, 1 tsp garam masala, 2 tsp ground cumin, 1 tbsp lemon juice, a bunch of fresh coriander, a handful of fresh mint leaves, and 2 tbsp oil. Mix thoroughly.
   ▶ ≈1:29
2. 2
   Add 12 boneless, skinless chicken thigh pieces (cut into approximately 1-inch chunks) to the marinade and mix thoroughly by hand, ensuring all chicken is well coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight.
   ▶ ≈3:39
3. 3
   Make the dough by combining 400g self-raising flour and 1 tsp salt in a bowl. Add 200g yogurt and 200ml water, gradually mixing to form a soft dough. Add flour if too sticky or water if too dry. The dough should be slightly sticky, which is fine. Cover and leave to rest in a cool place until ready to cook.
   ▶ ≈4:44
4. 4
   Prepare the salad by cutting cucumber into half moons, dicing tomatoes, and slicing 2 red onions. Combine all salad ingredients together. Do not dress yet—keep it plain and refrigerate until ready to serve.
   ▶ ≈6:12
5. 5
   Make the mint-coriander chutney by blending together a handful of fresh mint leaves (leaves only), 2 handfuls of fresh coriander leaves (approximately double the mint quantity), 0.5 tsp salt, 2–3 green or red chilies (or substitute chili pickle), juice of half a lemon or lime, 2 tbsp yogurt, and 1 tbsp water. Blend until smooth and creamy. Keep chilled until serving.
   ▶ ≈7:26
6. 6
   Prepare the bread topping by finely chopping 1 handful of fresh coriander leaves and 1 red chili, placing them in a bowl. Add melted ghee (or olive oil/softened butter) and mix. Keep warm in the sun or set aside until ready to use.
   ▶ ≈9:10
7. 7
   When ready to cook, preheat the barbecue to approximately 200°C. Wrap 2 garlic bulbs in foil, drizzle with oil, and place on the grill to begin cooking.
   ▶ ≈11:12
8. 8
   Remove the marinated chicken from the refrigerator. Thread the chicken pieces evenly onto 4 skewers (one per person), keeping pieces tight together for even charring. Once the barbecue reaches approximately 200°C, place the skewers on the grill, brushing with any remaining marinade as needed.
   ▶ ≈12:21
9. 9
   Grill the chicken skewers for approximately 5 minutes, then flip and continue cooking until fully cooked through, turning as needed. Grill until the exterior has charred edges and the interior is cooked through and juicy. Leave the grill uncovered for part of the cooking to allow flames to char the chicken.
   ▶ ≈15:42
10. 10
    While the chicken cooks, divide the rested dough into portions and gently roll out each with a light dusting of flour into thin rounds. The shapes do not need to be perfectly round, and thickness is a matter of preference. The dough should be soft and easy to work with.
    ▶ ≈16:10
11. 11
    Place the rolled-out flatbreads on the barbecue grill, initially positioning them over the chicken drippings to absorb flavour. Even if the breads have rested and don't puff up completely, this is acceptable. Cook until both sides are soft and lightly charred.
    ▶ ≈17:45
12. 12
    Prepare the salad dressing by whisking together 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 0.5 tsp Dijon mustard, salt, and black pepper. Mix well to emulsify. Dress the pre-prepared mixed salad leaves with this dressing and gently toss.
    ▶ ≈14:04
13. 13
    Prepare the yogurt sauce by placing 300g Greek yogurt in a bowl, adding a pinch of salt and chili powder to taste, and stirring well.
    ▶ ≈19:10
14. 14
    Assemble the wraps by layering on each cooked flatbread: roasted garlic, yogurt sauce, mint-coriander chutney, fresh salad leaves, grilled chicken kebab, and some of the cucumber-tomato salad. Finish with a drizzle of the coriander-chili ghee topping. Roll up and serve immediately.
    ▶ ≈22:31