GREEK CHICKEN KABOBS WITH ERIN'S GLUTEN FREE FLATBREAD

Have you seen Erin's Indian Fry Navajo flat bread recipe?  Mercy!  This was so so delicious.  When I first saw Erin's recipe - I immediately wanted a Greek Style Chicken Kabob.  For this wonderful flat bread recipe please check Erin's post at My Asperger Girls Adventures - it does not disappoint.
I did not have Buckwheat flour so I used a combination of Quinoa Flour, Sorghum Flour and Tapioca Starch for the flat bread.
This flat bread is unlike any we have tasted before.  The outside edges were crispy, but the center is soft - a great texture combination.  This is a flat bread that would work well with East Indian foods, Asian, Mexican, or Italian.
We can't wait to have this again, thanks Erin!
Greek Chicken Marinade:
This was just a simple lemon marinade, but tasty:
2 skinless, boneless chicken breasts, cut into 2 inch chunks
zest and juice of one fresh lemon
3 Tblsp. Olive Oil
1 tsp. Oregano
1/4 tsp. dried Rosemary
1 minced garlic clove
salt and pepper
Cut up the chicken into chunks adding to a freezer bag, or plastic container with a lid.  Mix up the marinade and pour over the chicken evenly.  Allow to marinate for 1 1/2 hours in the refrigerator.
Meanwhile, make up the Indian Flat bread.  Once the flat bread is fried, just lay out the flat bread onto a paper towel lined plate, then cover with more paper towel until ready to eat.
Sun Dried Tomato and Feta Cheese Sauce:
1/2 a rounded cup of Yogurt cheese (drip at least 8 hours)
4 large sundried Tomatoes in oil, blot off the excess oil with a paper towel, then dice
2 Tblsp. finely diced shallots
1/2 cup crumbled feta cheese
2 Tblsp. Fresh minced Italian Flat Leaf Parsley
salt and pepper
Mix the ingredients together in a bowl, and refrigerate until the chicken is ready.
I soaked some wooden skewers in warm water for one hour before using them for the Kabobs.
Heat up a grill pan with a drizzle of olive oil on medium high heat.  With these chicken breasts - there were 15 pieces, so I used 3 skewers with 5 chicken chunks on each skewer.
Place the chicken skewers into the hot pan.  Sear on each side - about 4-5 minutes per side.
Time to assemble.  Add the chicken to the flat bread with a good spread of the Sun Dried Tomato Feta Cheese Sauce:
Roll up, dive in, and have more....with a nice fresh salad, it does not get any better!  🙂

Ina Gawne
author

14 comments on “GREEK CHICKEN KABOBS WITH ERIN'S GLUTEN FREE FLATBREAD”

  1. Waw, everything is home-made in this divine & stunning dinner! A wonderful & truly special meal! The gf flatbread looks amazing, the feta & sundried tomato sauce looks tasty & the chicken looks succululent too! 🙂
    Waw, Waw, Waw!

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