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Greek style chicken with goat yoghurt sauce, cucumber salad & flatbread

Difficulty Average
Season Autumn
Preparation 30 mins (plus 2 hours marinating)
Cooking 20 mins
Shoreleave Greek chicken


(This recipe was kindly provided by Rigters Supermarkets.) Serves 6

Dice the chicken into chunks (each person will get about 200g for a main course). Place chicken into a mixing bowl and grate the onion into the bowl. This is part of the authentic seasoning and will also tenderise the chicken.

Microplane the garlic over the top and then add the oregano. Add a splash of olive oil to bowl and mix thoroughly. Leave to marinate for a few hours while you prepare the flatbread, yoghurt sauce and salad.

To make the flatbread, sift the flour, baking powder and salt into a bowl. Add the yoghurt and combine to form a dough.

Roll into a ball, cover with cling film and rest in the fridge for half an hour. Divide dough into six even pieces and roll into balls, then flatten with your hand or rolling pin to make a rough circle.

Heat two frypans over low-medium heat, spray them with oil and begin to cook the flatbreads gently, turning once. They will only take about a minute or so each side. (If you have to do them in batches, wrap the cooked ones in a tea towel as you go.)

To make the salad, cut the cucumbers in half lengthways, and lightly bash them into chunks. Dice the tomatoes, slice the ed onion and finely chop the mint. Combine all ingredients in a bowl. Juice the lemons and add to the bowl, along with some olive oil, and the seasoning. Mix gently.

To make the yoghurt sauce, combine the Bookara Goat Dairy yoghurt with all the other ingredients and add more lemon juice or seasoning to taste.

To cook the chicken, heat a pan or barbecue to medium-high and grill the chicken for 6-7 minutes on each side or until cooked through.


To serve

Pile the chicken onto a platter with the flatbreads and place on the table with salad and yoghurt sauce for everyone to help themselves.

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