Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 8–10 small potatoes (e.g. Salad or Baby potatoes)
  • 2 boneless chicken thighs
  • 1 lime
  • 3 tbsp olive oil
  • 2 tbsp kofte herbs – or cumin or raz el hanout
  • 200 g white cabbage
  • ½ green apple
  • ½ cucumber
  • 1 celery stalk
  • 2 tbsp pure honey
  • 40 g sultanas
  • 4 tbsp mayonnaise
  • 200 g sour cream
  • 4 tbsp roasted sesame seeds
  • 2 tbsp handful of flat parsley
  • 4 Flatbreads/wraps
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Preparation time: 20 MIN Cooking time: 40 MIN

Flatbread comes in different varieties. For this recipe, you can choose your flatbread according to your taste. Make sure that you can fold it easily, because you can eat this dish with your hands.

  1. Put the new potatoes in a pan of salted water and boil them until tender. Drain and dry.
  2. Cut the boned chicken thighs into large, bite-sized pieces. Put them in a bowl and squeeze half a lime over them. Add 2 tablespoons of olive oil and the kofte herbs or cumin, and season with salt and pepper. Mix well and leave to marinate.
  3. Prepare the coleslaw: finely chop the white cabbage, cut the apple and cucumber into julienne, and finely chop the celery. Put all the ingredients in a large bowl and squeeze over the other half of the lime. Add the honey, sultanas, mayonnaise, sour cream and 1 tablespoon of olive oil. Season with salt and pepper. Stir well.
  4. Heat the BBQ or grill.
  5. Put the chicken pieces and the potatoes on metal skewers and grill them until golden brown and cooked.
  6. Toast the flatbreads until they are crispy.
  7. Place some of the coleslaw on each flatbread, with the skewers on top. Sprinkle with sesame seeds and chopped flat parsley.
  8. Pull the skewers out of the chicken and potato pieces, fold the flatbread, and eat with your hands.

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