LEMON & YOGURT CHICKEN FLATBREADS
Make these family-friendly chicken wraps with lemon, garlic and cinnamon marinade on a barbecue if the sun is shining. Serve in flatbreads with yoghurt
Provided by Lulu Grimes
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Put the chicken in a bowl. Pare strips of zest from the lemon using a vegetable peeler, then juice the lemon too. Add the peel and half the juice to the chicken, along with the oregano (if using), garlic, cinnamon and oil. Mix well, cover and chill for an hour. The lemon juice will start to 'cook' the chicken, so don't leave for longer.
- Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the chicken strips onto a couple of metal skewers to stop them falling through the grate (you don't need to do this for the griddle), then grill for a couple of mins each side. The strips will cook through quickly so don't leave them too long. Season if you like.
- Warm the flatbreads on the edge of the barbecue (or on the griddle) for a minute, then transfer them to plates and spread each with ½ tbsp yogurt. Divide the chicken strips between them, then dot on the remaining yogurt and sprinkle over the pepper and lettuce. Fold or roll the flatbreads to eat.
Nutrition Facts : Calories 364 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.6 milligram of sodium
SWEET FLATBREAD WITH LEMON YOGURT WHIPPED CREAM
Provided by Molly Yeh
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the lemon yogurt whip: In a stand mixer fitted with a whisk attachment, beat the heavy cream and yogurt to soft peaks. Add the powdered sugar, vanilla and lemon zest and continue beating until stiff peaks. Refrigerate until ready to use.
- For the flatbread: In a large bowl, whisk together the flour, baking powder, sugar, yeast and salt. In a medium bowl, whisk together the water, yogurt, vanilla and almond extracts and stir very well to get rid of any lumps. Pour the wet ingredients into the dry and stir until combined. Cover with plastic wrap or a towel and let it sit at room temperature until doubled in size and bubbly, 1 to 2 hours or refrigerated overnight.
- Preheat the oven to 200 degrees F. Line a baking sheet with a clean kitchen towel or a layer of paper towels and stick it in the oven to hold cooked flatbread.
- Heat a large skillet over medium heat and melt enough butter for a thin coating on the bottom of the pan. Pour in about 1/2 cup of batter and cook until the bottom is browned and starting to crisp and the bubbles on the top have released and batter has set. Don't flip it! Transfer to the baking sheet in the oven with a metal spatula. Repeat with remaining batter, adding more butter to the pan in between batches.
- Warm some honey over medium heat or in the microwave. To serve, top a flatbread with the yogurt whip, a drizzle of warm honey, a sprinkle of pistachios, and fruit, if using. Enjoy!
GRILLED LEMON YOGURT CHICKEN
There is something special about what yogurt does to chicken in its smoky, sizzling time over charcoal. It imparts a tangy flavor that lifts all the other flavorings. It tenderizes slightly, without turning the meat into mush. It grills to a caramelized dark brown without tasting burnt.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 3h50m
Yield 6
Number Of Ingredients 14
Steps:
- Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.
- Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt.
- Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.
- Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Serve chicken with the yogurt harissa mixture on the side.
Nutrition Facts : Calories 522.8 calories, Carbohydrate 5.8 g, Cholesterol 168.6 mg, Fat 29.9 g, Fiber 1.1 g, Protein 55.2 g, SaturatedFat 8.2 g, Sodium 590.4 mg, Sugar 3.1 g
MARVELOUS MIDDLE-EASTERN MARINATED YOGURT LEMON CHICKEN
A tangy rich tenderizing marinade recipe for grilled, sauteed or baked chicken. I adapted it from a Lebanese restaurant's marinated kabobs. You will receive many many compliments!
Provided by ChandraSoleil
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate for 2 hours to overnight.
- Pound chicken in the bag with the marinade to 1/2 thick and grill, saute, skewer or bake until lightly browned and cooked through.
- Serve with rice or pasta and salad and enjoy!
LEMON YOGURT CHICKEN
Make and share this Lemon Yogurt Chicken recipe from Food.com.
Provided by Babs in Toyland
Categories Very Low Carbs
Time 3h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the yogurt, lemon juice, vegetable oil, onion, honey and garlic and mix well.
- Place chicken in a bowl or dish and pour marinade over it and marinate for at least 3 hours.
- On a prepared grill cook chicken, basting with marinade every 10 minutes, until juices run clear and chicken is cooked through.
10-MINUTE CHICKEN FLATBREADS WITH HUMMUS AND YOGURT
Serve all the topping options for this flatbread dinner in separate bowls so each family member can build their dinner plate just like they like it-in separate piles, or as a multi-layered flatbread.
Provided by Anna Stockwell
Categories Quick & Easy Dinner Kid-Friendly Chicken Flat Bread Hummus Cucumber Yogurt Quick and Healthy Small Plates
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss chicken with cumin, kosher salt, and pepper in a medium bowl. Heat 1 Tbsp. oil in a large skillet over high. Add chicken mixture and cook, stirring occasionally, until lightly browned and cooked through, about 5 minutes. Transfer to a serving bowl.
- Meanwhile, heat broiler. Divide cucumbers and tomato among small serving bowls. Spoon hummus and yogurt into separate serving bowls. Broil pitas just until warmed, about 2 minutes.
- Serve chicken, cucumbers, tomato, hummus, yogurt, and parsley, if using, with lemon wedges, sea salt, and more oil alongside so everyone can assemble their own flatbreads as desired.
YOGURT FLATBREAD
Flatbreads are great to have on hand because they are so versatile. They can be made into sandwiches, cut into smaller pieces to serve with hummus or spreads or even made into breakfast wraps. This dough is really simple to put together and can be prepped in a couple of ways. You can make the dough and either freeze it until you are ready to cook the flatbreads or cook the flatbreads right away and then freeze them. Either way, you are set up to have flatbreads whenever you want. Since I'm meal prepping these flatbreads, I like to keep the flavors really neutral, but you can absolutely customize this recipe by adding spices to the dough or brushing the flatbreads with an herb-garlic butter or sprinkling with za'atar after removing them from the pan.
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 12 flatbreads
Number Of Ingredients 6
Steps:
- Whisk 3 tablespoons warm water (100 to 110 degrees F; see Cook's Note) with the honey in a small bowl until dissolved. Stir in the yeast and let sit until it begins to bubble, about 5 minutes.
- Meanwhile, whisk together the flour and salt in a separate bowl. Make a well in the center and add the yogurt and 2/3 cup warm water. Stir the water and yogurt together in the well, then stir in the yeast mixture. Using a rubber spatula, fold the mixture together until it forms a rough ball of dough; the dough will have a shaggy texture. Lightly dust a clean work surface with flour and knead the dough until it becomes smooth, 3 to 5 minutes. If the dough begins to stick to your hands, lightly flour them and continue to knead. Add the dough back to the bowl, cover with a clean towel and allow to rise until doubled, about 1 hour.
- Punch down the dough. At this point, you can proceed with baking below, or you can freeze the dough. To freeze, place the dough in a resealable freezer bag, squeeze out excess air and store in the freezer for up to 3 months. Defrost the dough in the refrigerator the night before you want to make the flatbreads.
- To cook the flatbreads, lightly dust a clean work surface with flour. Divide the dough into 12 pieces, about 2 ounces each. Roll each piece of dough into a ball, then flatten into a circle with your palm. Roll each dough circle into a roughly 6- to 7-inch round, but don't worry if the flatbread takes on another shape, as long as it is approximately 1/4 inch thick. If the dough begins to stick to the rolling pin or board, just dust with more flour.
- Heat a 10-inch or larger cast-iron pan or grill pan over medium-high heat. Lightly grease with vegetable oil. When the pan just begins to smoke, reduce the heat to medium and add 1 to 2 flatbreads or whatever fits in the pan without any overlap. Cook until bubbles appear on the top of the dough and the bottom is cooked and deep brown in spots, 1 to 2 minutes. Flip and cook until completely cooked through, another 1 to 2 minutes. Remove to a baking sheet to cool and repeat with the remaining flatbreads. If the pan gets too hot, just remove from the heat to let cool slightly, then wipe out the pan, grease with a little more oil and resume cooking the flatbreads.
- When all the flatbreads are cooked, let cool completely. Eat immediately or wrap in a clean towel and store at room temperature for 1 day. To freeze: To ensure fresh, warm flatbreads every time, stack the flatbreads with a piece of parchment between each (see Cook's Note) and then place in a resealable freezer bag. Push out the excess air and freeze for up to about 2 months.
- To reheat, preheat the oven to 425 degrees F. Remove the desired number of flatbreads from the freezer and place on a baking sheet in a flat layer. Bake from frozen until the flatbreads are warmed through and soft, 3 to 4 minutes. Alternatively, you can toast the flatbreads from frozen in a toaster oven for about 3 minutes on the toaster setting.
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