Grilled Tandori Chicken, Tunisian Vegtable Salsa, and Flatbread

This is my take on Indian/Mediterranean food. I tend to mix the two as flavors and concepts can be similar. I served the grilled chicken, salsa, and flatbread with raita (recipe below), boxed batsmati rice, and aloo matar (a Northern Indian vegetable dish made from potatoes and green peas in a medium sauce).

Tunisian Vegetable Salsa
I only made half of this salsa recipe and I had plenty left over. It is great chilled and served the next day with left over flatbread.

Ingredients
Makes 4 cups

4 large unpeeled garlic cloves
4 plum tomatoes (about 12 ounces total)
2 small whole unpeeled onions (1/2 pound total)
2 large red bell peppers
1 large poblano chile
1 Japanese eggplant (about 5 ounces)
1/4 cup extra-virgin olive oil
Fresh lemon juice
Kosher salt and freshly ground black pepper.

Directions
Prepare a grill to medium-high heat. Thread garlic cloves onto a metal skewer. Put garlic skewer, tomatoes, onions, peppers, chile, and eggplant on grill rack. Grill, turning occasionally, until tender and lightly charred all over, 6-7 minutes for garlic and tomatoes; 10 minutes for eggplant; 15 minutes for peppers and chile; 20 minutes for onions. Place peppers and chile in a large bowl; cover with plastic wrap and let stand 15 minutes. Peel, seed, and coarsely chop peppers and chile. Coarsely chop tomatoes and peeled eggplant. Peel and coarsely chop onions. Pulse all vegetables in a food processor, along with oil, until puréed to desired consistency. Transfer to a large bowl. Season to taste with lemon juice, salt, and pepper.

Grilled Flatbreads
I made all of this dough recipe but froze half of the dough. The best point to freeze the dough is right after you break it into 8 balls before you let it rise the second time. Thaw it out in the fridge over night the day before you want to use it. Before use kneed each one and let rise on the counter until they reach room temp. Follow the same grill directions. In place of the standing mixer and dough hook you can also use a food processor with a sharp blade.

Ingredients
Makes 8

1 1/4-ounce envelope active dry yeast
1 tablespoon olive oil plus more for brushing
5 cups (or more) all-purpose flour
1 tablespoon kosher salt plus more for seasoning
Freshly ground black pepper
Cumin
Corriander
Red pepper flakes

Directions
Pour 2 cups warm water (105°-115°) into the bowl of a stand mixer fitted with a paddle, or food processor with blade in. Sprinkle yeast over. Let sit until yeast dissolves, about 10 minutes. Mix in 1 tablespoon oil. Add 5 cups flour and 1 Tbsp. salt; beat until dough forms, about 1 minute.

Transfer dough onto a floured work surface and knead until smooth, adding more flour by spoonfuls as needed for soft but still slightly sticky dough, about 5 minutes. Place dough in a large, lightly oiled bowl; turn to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in volume, about 1 hour.

Turn dough out onto a floured work surface. Divide into 8 equal pieces. Roll into balls; space 2" apart. Cover with a kitchen towel; let rest 15 minutes.

Prepare a grill to medium-high heat. Lightly brush 4 baking sheets with oil. Working with 1 dough ball at a time, roll out into 9" round. Place 2 dough rounds on each prepared sheet. Brush lightly with oil; season with cumin, coriander, red pepper flakes, salt, and pepper.

Brush grill rack with oil. Working in batches, place flatbreads spice side down on rack. Brush with oil, season with salt and pepper, and grill until lightly charred in spots and cooked through, 1-1 1/2 minutes per side. Transfer to a work surface. Cut into wedges.

Raita

Ingredients

Makes 1 cup
1/4 c cucumber finely diced
1/4 c cilantro
1/2 Tbs lime juice
1 c plain Greek yogurt
Salt and pepper

Directions
Combine all ingredients and chill until ready to serve.

Grilled Tandori Chicken

Ingredients
1 package tandori marinade
2 Tbs plain Greek yogurt
1 lb skinless, bone-in chicken quarters

Directions
Make a slit in the chicken quarters. Mix all ingredients together in a plastic bag and let marinade overnight.

Pre heat the grill to medium. Grill for 20 minutes or until cooked through. Let the chicken rest for 5 minutes. Once easy to handle you can pull the chicken to make eating it with the flatbread easier. That is my suggestion.