Let Julie Goodwin’s Chicken Tawouk, Flatbread and Salad take you on an instant vacation with this fresh and flavourful salad! Eat it for the taste, love it for the nutrition!
Westinghouse has teamed up with Australia’s favourite home cook and mum, Julie Goodwin, to encourage parents to pass on their cooking skills during the school holidays. Enjoy more recipes like this with the Kids in the Kitchen recipe booklet, featuring 12 delicious recipes which the whole family can cook together.
Julie Goodwin’s Chicken Tawouk, Flatbread and Salad
Marinated chicken skewers served with warm flatbread and fresh salad, offering a flavorful and balanced Middle Eastern-inspired meal.
4
servings15
minutes10
minutes280
kcal25
minutesKeep the screen of your device on
Ingredients
- Shish Tawouk
.25 cup Olive oil
.25 tsp Chili powder
2 tsp Sumac
4 cloves garlic-finely chopped or crushed
1 lemon zest
1 tsp dried oregano leaves
6 number chicken thigh fillets-cut into strips
salt-to taste
Flatbread (8 Large Pieces)
1 pack Flour-use 4 cups
1 tsp Salt
100 g Butter
375 ml milk
.25 cup Olive oil
- Saladsuma
1 bunch Cherry/perino tomatoes
3 Seeded Lebanese Cucumber
1 bunch Spring onions
1 Mint
1 Parsley
1 Lemon juice, olive oil sumac and salt dressing
1 bunch Rocket leaves
Directions
- Shish Tawouk
- Place all the ingredients except for the salt In a large snap-lock bag. Seal and squish the bag around to make sure all the ingredients are well combined and all the chicken is coated. Place in the fridge and marinate for at least half an hour, preferably overnight.
- Heat a grill pan or BBQ to a fairly high heat. Thread the chicken onto metal skewers and cook on the grill until there are char marks and the chicken is cooked through. Season with salt and rest the chicken under foil.
- Flatbread
- Combine the flour and salt in a bowl. Heat the butter and milk in a jug until the butter is just melted.
- Make a well in the centre of the flour and pour the milk and butter in, gradually bringing the flour in from the sides.
- When the flour is incorporated, you should have a soft dough. Knead the dough for at least 5 minutes on a floured surface, until stretchy. If the dough is too sticky, add a little more flour. This process can also be done in the bowl of an electric mixer or food processor using the dough hook.
- Wrap the dough in cling wrap and allow to rest at room temperature for half an hour or so. Divide the dough into 8 pieces (or more, if you want smaller flatbreads) and roll out on a floured surface as thinly as you can. I am never able to achieve perfect circles so I have decided that I like irregularly shaped flatbread better. (Rustic!)
- Heat a generous splash of olive oil in a frypan over medium high heat. When the oil is hot, place one piece of flatbread in the base. It will immediately start to bubble up.
- When the edges are starting to look golden and the bread is becoming less floury looking around the edges (about 40 seconds to 1 minute), flip the bread carefully with a spatula. Cook for a further 40 seconds to a minute and remove to a piece of
- paper towel. Once cooked it can be stored in cling wrap for a day or so but it’s really better cooked and eaten fresh.
- Salad
- Halve the tomatoes and place into a bowl, peel and thinly slice the cucumber add to the bowl, remove the mint and parsley from the stems add to the bowl, thinly slice the shallots, toss all vegetables to combine.
- Drizzle with lemon juice, olive oil, sprinkle with sumac, salt and pepper.
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