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How To Cook Chicken Shish On Roast Garlic Bread

How To Cook Chicken Shish On Roast Garlic Bread

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

A dish to honour new season garlic, perfect for sharing with friends and al fresco dining.

Garlic revered the world over for both its medicinal use and flavour qualities. and with its stimulating scent, it had become a key component for many recipes. A close relative to the onion family, garlic comes in many forms, from black garlic to wet garlic, but for this recipe, we’re using new season garlic. The list of uses is endless for garlic, from simply chopped through a Bolognese sauce, to roasted whole and used in a spread. 

  1. Rub the whole bulb of garlic in olive oil and sea salt, wrap in foil and bake for 45 minutes
  2. Pre-heat the BBQ for direct grilling over high heat, or pre-heat your oven grill to a high temperature
  3. Char the chicken skewers on all sides, this will take 6 to 8 minutes
  4. Finish the chicken with a squeeze of fresh lemon and a few flakes of sea salt
  5. Whilst the chicken is resting, squeeze the roasted garlic into a paste, and smother on the flatbreads
  • The Ingredients
  • for the skewers
  • F&Co Lebanese style chicken shish kebab
  • 1 tbsp. olive oil
  • 1/2 lemon - juiced
  • pinch of sea salt
  • for the flatbread
  • 4 x flatbreads
  • 1 bulb of new season garlic (rub with olive oil, sea salt and roast for 45 minutes)
  • 2 tbsp. of Labneh or greek yogurt
  • handful of flat leaf parsley
  • 1 red onion, finely sliced and tossed in lemon juice, pinch of sugar and sea salt
  • lemon wedges to serve

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