Recipe Information

• Servings: 4
• Total Time: 2 hours (including marination)
• Preparation Time: 30 minutes
• Cooking Time: 30 minutes
• Difficulty: Easy

Ingredients

For the Bread:

• 1 cup (250 ml) warm water
• 2 teaspoons (7 g) active dry yeast
• 1 cup (240 g) plain yogurt
• 1 tablespoon (15 ml) olive oil
• 1 teaspoon (6 g) salt
• 3 cups (360 g) all-purpose flour

For the Chicken:

• 1 pound (450 g) chicken breast
• 2 tablespoons (30 ml) olive oil
• 1 tablespoon (10 g) paprika
• 1 teaspoon (3 g) cumin
• 1 teaspoon (3 g) coriander
• Salt and pepper to taste
• 2 medium onions

For the Yogurt Sauce:

• 1 cup (240 g) plain yogurt
• 1 cup (240 g) labneh
• 1 medium cucumber
• 2 cloves garlic
• Fresh herbs (dill, mint, or parsley), chopped
• Salt and pepper to taste

For Roasting Cauliflower:

• 1 head of cauliflower
• 2 tablespoons (30 ml) olive oil
• 1 tablespoon za’atar

Instructions

Preparation of the Bread:

1. Dissolve the yeast in warm water.
2. In a food processor, combine water with yeast, yogurt, olive oil, salt, and flour.
3. Knead the mixture for 10 minutes on low speed using a dough hook.
4. Let the dough rest in the bowl, covered with a clean cloth, until it doubles in size (approximately 40 minutes).
5. Punch down the dough and shape it into balls about 4 inches (10 cm) in diameter. Place on a floured baking sheet, cover with a clean cloth, and let it rest for another 30 minutes.
6. Cook in a non-stick skillet with a little olive oil, one minute on each side.

Preparation of the Chicken:

1. In a large bowl, mix all spices with olive oil.
2. Slice the chicken breast into thin strips and add to the marinade.
3. For optimal flavor, vacuum seal and refrigerate for 4 hours, or place in a resealable plastic bag or airtight container for the same time.
4. Peel the onions and cut them in half horizontally.
5. Thread the chicken strips onto skewers and insert them into the onions (creating a homemade rotisserie effect).
6. Preheat the oven to 410°F (210°C).
7. Place the onion-with-skewers on a baking sheet lined with parchment paper and bake for 30 minutes.

Preparation of Yogurt Sauce:

1. Grate the cucumber and press it in a sieve to remove excess moisture.
2. Minced the garlic cloves.
3. In a large bowl, combine yogurt, labneh, spices, chopped herbs, and cucumber.

Roasting the Cauliflower:

1. Preheat the oven to 400°F (200°C).
2. Cut the cauliflower into florets, toss with olive oil and za’atar, and roast for 35 minutes until golden brown.

Notes

This dish is great for gatherings and can be served with fresh vegetables like cucumbers, tomatoes, and red onions.

Recipe Tips

• Marinating the chicken for longer will enhance the flavor even more.
• Feel free to customize the spices in the marinade to suit your taste preferences.

Nutritional Information

Approximately 480 calories per serving, including protein, fiber, and healthy fats.

Frequently Asked Questions

Can I use other meats for this recipe?

Yes, you can substitute chicken with beef or lamb for a different flavor.

How can I make the yogurt sauce spicier?

Add a pinch of cayenne pepper or a dash of hot sauce to the sauce.

What can I serve with this dish?

This dish pairs well with fresh salads, roasted vegetables, or rice.

Can I prepare the chicken skewers ahead of time?

Yes, you can marinate and skewer the chicken a day in advance and refrigerate until ready to cook.

Is the bread suitable for freezing?

Absolutely! You can freeze the cooked bread and reheat it as needed.