IN THE KIT
12 ozmarinated chicken
6 ozcauliflower florets
2 ozfresh parsley, cilantro & dill
4 ozgreen olives & red wine vinegar mix
1 ozpumpkin seeds
8 ozGreek yogurt
1 ozgarlic & lemon juice
Salt & pepper
Kitchen Items Needed
Cutting board & knife
2 baking sheets (lined with foil)
Spoon/fork (for mixing)
Soak skewers in water;
Preheat oven at 450°F. Adjust racks in the oven – one rack 5-6 inches from the top of the oven & one rack on the lower part of the oven;
Remove all stems from herbs & chop finely, separating into piles;
Cut lemon into wedges;
Roughly chop olives, removing pits if necessary;
Cut cucumbers in small bite size pieces;
Skewer the chicken leaving slight gap between each piece – use gloves if you wish.
On a baking sheet or oven safe dish, combine cauliflower, a large drizzle of olive oil, & a pinch each of salt & pepper. Arrange lemon wedges around the cauliflower. Transfer to the oven & roast on the bottom rack for 15-20 minutes (watching carefully so they don’t burn) until tender.
Skewer the chicken leaving slight gap between each piece, place on a baking sheet & cook on the top rack of the oven. Cook on one side for 8-10 minutes, then turn over & cook for a further 8-10 minutes until fully cooked & no longer pink inside.
In a small bowl, combine the yogurt, garlic & lemon juice. Season with salt & set aside.
In a large bowl, add chopped parsley & dill, olives, red wine vinegar, & large drizzle of olive oil, season with salt & pepper & mix together.
Once cooked, remove the lemon wedges from the baking sheet. Finely chop the lemons, rind & all, discarding any of the seeds. Add the chopped lemon to the large bowl with the above ingredients (tip: if you don’t want to eat rind cut larger pieces & scrape off lemon when eating).
Add cooked cauliflower, cucumbers, & pumpkin seeds to the bowl & toss well. Cover to keep warm until serving.
Rub a small amount of olive oil on both sides of the flatbread. Place flatbread in the oven, directly on the lower rack, to warm for a few minutes, watching carefully that it doesn’t burn.
Remove flatbread from the oven & cut in half. Spread the yogurt sauce onto plates. Add cauliflower salad & chicken skewers. Sprinkle cilantro & serve with warm flatbread. Enjoy!