Tahini-marinated chicken with tabbouleh and flatbreads

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Louise Robinson serves up some delicious tahini-marinated chicken with a vibrant, fresh tabbouleh recipe in this stunning dish, perfect for barbecue season. Louise includes some simple homemade flatbreads and a rich yoghurt and tahini sauce for good measure.

First published in 2018




Tahini-marinated chicken


Tahini sauce


  • 300g of plain flour, plus extra for dusting
  • 1/2 tsp salt
  • 50g of unsalted butter
  • 185ml of whole milk
  • 1 tbsp of vegetable oil


  • Skewers 4


Make the marinade for the chicken using a pestle and mortar (or use the small bowl of a food processor). Crush the garlic to a paste with a pinch of salt. Add the toasted cumin seeds and crush until ground, before adding the paprika, tahini, lemon juice and olive oil
Mix to combine, adding a little water if the paste is very thick, and season. Place the chicken and marinade in a bowl and mix thoroughly to ensure the chicken is fully coated. Cover and refrigerate for at least an hour, or overnight if possible
Make the tabbouleh by combining all the ingredients in a bowl. Season to taste. Cover and refrigerate until ready to serve
Make the tahini sauce by combining all the ingredients (apart from the sumac) in a bowl. Season to taste and sprinkle with a little sumac
Prepare the flatbreads by putting the flour and salt into a large bowl. Place the butter and milk in a small saucepan and heat gently until the butter has just melted. Add the butter and milk to the flour and salt and mix to make a dough. Tip the dough out onto a lightly floured surface and knead for a few minutes until smooth. Wrap in cling film and leave to rest at room temperature for 30 minutes
Sprinkle the work surface with a little more flour. Cut the dough into four and roll each piece out into a small round, the size of a side plate. Preheat a heavy-based frying pan over a high heat and brush with a little vegetable oil. Cook the flatbreads, one at a time for 1–2 minutes each side until golden, adding a little more oil if necessary. Stack the cooked flatbreads and wrap them in a clean tea towel to keep them warm while you cook the chicken
Preheat a barbecue or grill to a medium heat and slice the marinated chicken onto skewers – is you're using bamboo skewers instead of metal ones, make sure you soak them before cooking
If you are using a barbecue, start by placing the skewers on the grill over an indirect heat (i.e. the cooler part of the grill). Turn frequently and move them to the hotter part of the grill as required, cooking for 10 minutes, or until the chicken is cooked all the way through
If you are using a grill, cook for 5–8 minutes each side or until cooked through
Sprinkle the chicken with a little sumac and serve with tabbouleh, flatbreads and a drizzle of tahini sauce

Louise Robinson is a former fashion accessories designer turned freelance food writer, stylist and photographer now based in the Sussex countryside.

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