Chicken Thigh Skewer with Charred Cucumbers, Whipped Feta and Homemade Flatbread
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1/4 ounce Instant yeast
1 tbsps Sugar
2 cups All-purpose flour
1 tsps Kosher salt
1 cups Greek yogurt
1 tbsps Lemon zest
2 tsps Garlic
1 1⁄4 pounds Boneless, skinless chicken thighs
8 ounce Feta cheese
2 tbsps Extra-virgin olive oil
28 ounce Cucumbers
Stir together the yeast, warm water and sugar until yeast is dissolved and set aside. Add flour and salt to a large bowl and add in the yeast mixture. Stir until combined and a slightly sticky dough is formed. Knead until dough is elastic and smooth, about 5 minutes, adding more flour if it’s too sticky. Cover and let rise for 15 minutes.
Combine 1 cup of the Greek yogurt with lemon zest and garlic and season with salt. Add the chicken thighs and coat completely. Thread onto skewers and set aside.
Heat a cast-iron pan over high heat. When pan is hot, add the cucumbers and cook, tossing, until lightly charred in places, 4 to 6 minutes. Remove from the heat. Add a drizzle of olive oil to the pan and add the skewers and cook until golden brown and cooked through, about 5 minutes per side.
While chicken cooks, add remaining 1 cup Greek yogurt to a blender. Add the feta and the olive oil and blend until whipped and smooth.
Wipe out skillet and lower heat to medium. Lightly dust a flat surface with flour. Divide the dough into 6 pieces. Roll each piece out to an 8-inch circle. Place in the hot pan and cook until golden brown, about 1 minute per side. Repeat with remaining dough.
Spread 1 piece of the flatbread with the feta-yogurt mixture. Top with the chicken and cucumbers.