Harissa Chicken Skewers & Zesty Yogurt Slaw with Yeo Valley Organic

Method

1. Fire up the BBQ.
2. Add the self-raising flour and baking powder into a large bowl. Stir through the yogurt until a dough forms, then knead for 3-5 mins until smooth. Divide the dough into 4 balls, cover and let rest whilst preparing the rest.
3. Cut the chicken thighs into 3cm bite-sized chunks. Peel the garlic. Add the chicken into a bowl with the harissa, 30g of yoghurt, and grate the garlic in. Season to taste and mix together. Thread the chicken onto skewers.
4. Finely slice the radishes and cabbage.
5. BBQ the chicken until it is cooked and charring in bits.
6. Meanwhile, place a pan on medium-high heat. Dust a work surface with a little flour and roll the balls of dough out until thin, around 2mm. Once the pan starts smoking, place a flatbread on and cook on both sides until golden and almost charred, for a total of 2-3 mins.
7. Add the cabbage and radishes into a bowl. Add the zest of 1⁄2 the lemon, stir through the remaining yoghurt and season to taste and add some lemon juice.
8. Serve the skewers with flatbreads, cucumber and radish slaw and any remaining lemon wedges.