Chicken Skewer Flatbread with Garlic & Herb Butter

For the skewers:

2 Chicken fillets

All Things Butter Garlic & Herb Butter

Paprika

Oregano 

2 red peppers

1 red onion

1 pineapple 

For the flatbread:

150g self raising flour

150g plain yogurt 

Pinch of salt (optional) 

Step 1

Chop the chicken into cubes and add to a mixing bowl. Sprinkle a few shakes of paprika and oregano into the bowl and mix together until all the chicken is covered. 

Step 2

Peel and cut the red onion in half 8 times, until you are left with 8 cubed pieces. Chop the red peppers and pineapple into similar sized chunks and set aside. 

Step 4

Insert the chicken, red onion, red peppers and pineapple chunks onto a skewer, in order, repeating until everything is used, and the skewers are full. Cook on a medium grill for 10-15 minutes, or until the chicken is completely cooked through and the vegetables are slightly charred.

Step 5

Add the self raising flour, yogurt and salt (optional) to a mixing bowl, and mix with your hands until well combined. Lightly flour the surface, then knead the dough until it becomes smooth and elastic (reverts back to its original form after expanding). 

Step 6

Divide into 2-4 equal portions (depending on your flat bread size preference) and roll into a ball. Flatten the dough balls with a rolling pin into flat circles around 2-3 mm thick. 

Step 7

Cook the flatbreads on a medium grill for around 1-2 minutes each side, until puffed up and slightly golden. Add a large knob of Garlic & Herb Butter to the flatbread, spreading until melted.

Step 8

Add a spoonful of plain yogurt, before topping with the chicken skewer and removing the stick carefully. Add grilled halloumi or other toppings to your preference, plate up and enjoy!