- 12 boneless, skinless chicken thighs
For the marinade
- 2 garlic cloves, crushed
- zeast and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tsp ground cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 1 tsp ground allspice
- 1 tbsp dried oregano (wild if possible)
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 2 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- small bunch parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- pitta bread
- dill yogurt sauce, see tip, below left
- tomato, red onion & cucumber salad, see tip, below left
- romaine heart lettuce leaves, shredded, or other crunchy lettuce
In a large bowl, combine all the ingredients for the marinade, along with a good few pinches of salt and some pepper. Add the chicken thighs and mix everything together. Cover and chill overnight.
Light a lidded barbecue, then let the flames die down. Once the coals have turned ashen, mound them up on one side. Thread the chicken thighs onto 2 metal skewers – so that both skewers go through each piece of meat – packing the thighs down so that they are really compact. Place the chicken kebab on the side without any coals underneath. Pop the lid down and cook for 45-55 mins, turning regularly, or until cooked through – prise the chicken pieces apart in the centre to check this. Cover the chicken with foil and leave to rest for 20 mins before slicing. (If cooking in the oven, heat to 200C/180C fan/gas 6. Rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through.)
Slice strips of chicken from the kebab and stuff into pittas, warmed on the barbecue. Serve with Dill yogurt sauce, tomato, red onion & cucumber salad, and crunchy lettuce.
Dill yogurt sauce recipeMix 6 tbsp Greek-style yogurt with 3 tbsp mayonnaise. Stir through a few finely chopped dill sprigs and some seasoning. Chill until ready to serve.
Tomato, red onion & cucumber salad recipeRoughly chop 6 large vine tomatoes, finely slice 1 red onion, then peel, deseed and thickly slice 1 cucumber. Toss everything together in a large bowl, then squeeze over juice ½ lemon and some seasoning just before serving.