Name: Moroccan spiced lemon and mint chicken flatbread recipe by Ishika Uppal at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup boneless chicken cubes; 1/2 cup of Hung curd; Pink salt; 1/2 inch fresh turmeric grated; 1 inch fresh ginger grated; 2tbsp garlic pounded; 1tbsp lemon juice; 1tsp lemon zest; 1tbsp dried oregano; 2tsp cumin powder; 2tbsp finely chopped mint leaves; 1tbsp finely chopped fresh coriander; 1tbsp for marinade + for grilling; 2tsp red chilli flakes; 5-6 thin lemon slices; 5-6 green olives thinly sliced; For flatbread :; 3/4 cup all purpose flour; 1/2-3/4 cup buttermilk; Salt; 1tsp sugar; 1tsp olive oil

Ingredients Serving: 4

1 cup boneless chicken cubes
1/2 cup of Hung curd
Pink salt
1/2 inch fresh turmeric grated
1 inch fresh ginger grated
2tbsp garlic pounded
1tbsp lemon juice
1tsp lemon zest
1tbsp dried oregano
2tsp cumin powder
2tbsp finely chopped mint leaves
1tbsp finely chopped fresh coriander
1tbsp for marinade + for grilling
2tsp red chilli flakes
5-6 thin lemon slices
5-6 green olives thinly sliced
For flatbread :
3/4 cup all purpose flour
1/2-3/4 cup buttermilk
Salt
1tsp sugar
1tsp olive oil

Instructions

KEEP ALL THE INGREDIENTS READY
NOW ADD ALL THE INGREDIENTS ONE BY ONE TO THE CHICKEN CUBES EXCEPT OLIVE OIL AND SALT
RUB THE MARINADE WELL FOR A COUPLE OF MINUTES
KEEP IT ASIDE FOR ATLEAST 30 MINUTES.
AFTER 30 MINUTES ADD PINK SALT AND OLIVE OIL AND MIX AGAIN
NOW CAREFULLY PUT THE CHICKEN CUBES IN THE SKEWERS
ONCE THE CHICKEN SKEWER IS READY PUT IT ON A HOT GRILLING PAN. REPEAT THE PROCESS WITH REST OF THE CHICKEN CUBES AND ADD OLIVE OIL
KEEP FLIPPING THE SKEWERS UNTIL THE CHICKEN TURNS GOLDEN AND COOKED THOROUGHLY. ONCE DONE REMOVE FROM THE PAN
FOR THE FLATBREAD TAKE A MIXING BOWL AND PUT FLOUR IN IT
NOW ADD SALT AND SUGAR AND GIVE IT A GENTLE STIR
ADD BUTTERMILK AND PREPARE A SOFT DOUGH
COVER THE DOUGH AND LET IT REST FOR 15 MINUTES
AFTER 15 MINUTES TAKE LITTLE OIL IN HAND AND MASSAGE THE DOUGH WITH IT
PINCH A TENNIS BALL SIZED PART FROM THE DOUGH AND FLATTEN IT GENTLY ON THE WORK STATION
ROLL INTO A CIRCLE WITH 1/4" THICKNESS WITH THE HELP OF A ROLLING PIN AND PUT IT ON A HOT GRIDDLE
FLIP OVER AND COOK FROM BOTH THE SIDES AND SERVE WITH HOT CHICKEN AND MINT DIP

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