Greek style chicken skewers yoghurt flatbread tzatziki

recipe masterchef AUSTRALIA

Ingredients

Marinade

• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary leaves, chopped
• 2 cloves garlic, chopped
• Zest of ½ lemon
• Meat from 2 chicken marylands, or 4 small boneless thigh fillets, diced

Yoghurt flatbread

• 1 cup Greek yoghurt
• 2 ½ cups plain flour
• 2 tablespoons mixed fresh herbs, chopped
• Oil and butter, for greasing

Tzatziki

• ½ telegraph cucumber, grated
• 1 cup Greek yoghurt
• 1 clove garlic, minced
• Zest of ½ lemon
• Juice of ½ lemon

Tomato salad

• 400g punnet mixed miniature tomatoes, halved
• 1 tablespoon coarsely chopped parsley
• Juice of ½ lemon

Method

Prep time: 60 minutes
Cooking time: 25 minutes

1. In a small bowl combine olive oil, rosemary, garlic and lemon zest with a pinch of salt and pepper.  Toss chicken in marinade, cover and set aside in the fridge to marinate for at least 15 minutes.

2. Thread chicken onto 4 metal skewers and barbecue over high heat until golden brown on the outside and cooked through.

3. For flatbread, in the bowl of an electric mixer with a dough hook attachment, place the yoghurt, flour, mixed herbs and ½ teaspoon salt.  Knead the mixture on a low speed until combined, smooth and elastic.  Wrap in cling wrap and set aside to rest for 15 minutes.

4. Break off ¼ cup sized pieces of dough, shape into balls and then roll out with a rolling pin on a floured surface until thin enough to be translucent.  Layer the pieces of flatbread between sheets of baking paper until ready to cook.

5. Heat a barbecue grill to high.  Brush the grill with oil and butter and cook the bread for about 1 minute or until bubbled up and charred, then turn and cook for a further 30 seconds.

6. For tzatziki, place the grated cucumber in a clean cloth in a strainer over a bowl and sprinkle with salt.  After 15 minutes use the cloth to wring the moisture out of the cucumber.  Add the cucumber to a bowl with yoghurt and garlic, lemon zest and lemon juice.  Season with pepper.

7. In a small bowl, combine the tomatoes, parsley and lemon juice.

8. Serve the skewers, bread, tzatziki and tomato salad on a big board and drizzle with olive oil.

reference 

http://www.masterchef.com.au