by PEDYR’S Bake House

Experience the delight of woodfire chicken skewers marinated in a unique dry rub, served with homemade flatbreads for an outdoor feast.

Ingredients

 SKEWER INGREDIENTS 

 4 diced chicken breasts

 2 red onions 

 3 tri-coloured peppers

 2 courgettes

 Punnet of button mushrooms

 Olive oil 

 FOR THE DRY RUB 

 Finely chopped garlic

 2 tsp paprika

 1 tsp ground chilli

 Finely grated orange rind

 Finely chopped rosemary

 1 tsp salt

 2 tsp soft brown sugar 

 WOOD-FIRED FLATBREADS 

 400g strong white flour

 Pinch of sea salt

 Finely chopped Rosemary

 1 sachet dried yeast or 18g fresh yeast

 Approx. 220ml water

 40ml olive oil

Method

1. Mix the dry rub spices together.

2. Dice the chicken breast, drizzle with olive oil then coat in the spice mix and allow to marinade overnight in the refrigerator. 

3. In a separate bowl, combine the flour, salt, yeast rosemary then add the liquids

4. Bring together with your hand to make a shaggy dough consistency.

5. Knead for 2 minutes then place in a lightly oiled container overnight in refrigerator.  

NEXT DAY

1. Remove the chicken and flatbread dough from the fridge.  

2. Soak the wooden skewers in water for half an hour before assembling.

3. Chop all of the veg into equal sized pieces so the skewers cook evenly; leave the button mushroom whole.

4. Layer up the skewers in whatever order you like – I started with mushrooms and courgettes to act as a buffer to hold everything together. 

5. Once assembled, place on heavy based pan or tray, drizzle with a little olive oil and rest in the fridge while you light the oven.

6. Allow the DeliVita Wood Fired Oven to come to temperature about 350/380°C before sliding the tray into the chamber. 

7. Turn every 4 minutes to get an even colour. Cook for approximately 12-15 minutes or until the chicken is cooked all the way through and comfortably reaches 75°C. 

8. Remove from the oven and allow to rest covered while you bake the flatbreads.

9. Reheat the oven by placing a couple of pieces of wood on the embers and allow to burn down until a hot oven temperature (400-450°C) is reached.  

10. Portion flatbread dough into equal sized balls and dust with flour.

11. Gently stretch and roll into large flat disks, resting if the dough keeps pulling back.

12. Lightly oil a cast iron pan and allow it to get very hot. Place a flatbread into the pan and return to the oven. 

13. Allow to bake for 2-3 minutes, turning halfway through until the bread is baked through with a nice colour. 

14. Serve the chicken skewers with a big green salad, rocket pesto and flatbreads.