Harissa spice chicken kebab with flatbread and mint dip

Elspeth Robertson

Elspeth Robertson from Invicta in Maidstone 2017 entrant

A cookery course

Method

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
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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
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Add all ingredients and blend with a hand blender.
transfer to pot and chill

Ingredients

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
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flatbread
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
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herb dip
required amount of natural yogurt
handful of fresh corriander and mint