Harissa spice chicken kebab with flatbread and mint dip

Elspeth Robertson

Elspeth Robertson from Invicta in Maidstone 2017 entrant

A cookery course


first toast spices on a medium heat till fragrant and grind with a pestle and mortar. start char grilling peppers
Add remaining ingredients into a food blender/procceser apart from chicken and blend till a vibrant red paste is formed
Cover chicken with paste and leave to marinate for as long as possible.
Place chicken on kebab or bamboo sticks and cook or bbq for 7-8 mins
mix flour,yeast,salt,herbs and oil together and mix with just enough water to make a soift dough. Knead well. place in lightly oiled bowl and cover for 1 hour
Cut into chunks and roll into flat as possible circles
Place into oiled pan or bbq and cook on both sides for 2 mins
Add all ingredients and blend with a hand blender.
transfer to pot and chill


either harissa paste or use these ingredients that i used in the pictures below
500g of chicken breasts
2x red peppers
5 garlic cloves
200g of chooped/tinned tomatoes
1tbsp of tomato puree
1tbsp of smoked paprika
5tbsp of olive oil
1 brumch corriander
1tsp cumin seeds
2tsp corriander seeds
1tsp caraway seeds
175ml of warm water
sachet of yeast 7g
a selections of herbs (i used 1tsp rosmery,1tsp of oregano and 1tsp of herbs de provence)
250g of strong bread flour
1tsp fine salt
3tbsp olive oil
herb dip
required amount of natural yogurt
handful of fresh corriander and mint