Greek Chicken Kebab

Main Chicken
  • Prep Time: 20m
  • Cook Time: 55m
  • Total Time: 1h15m

Servings: 6

Source

Ingredients

  • 12 boneless, skinless chicken thighs
  • 2 garlic cloves crushed
  • Zest and juice 1 lemon
  • Juice from half lemons
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tbsp dried oregano
  • 2 tsp paprika
  • 4 tbsp olive oil
  • small bunch parsley finely chopped
  • 6 tbsp Greek-style yogurt
  • 3 tbsp mayonnaise
  • few sprigs dill finely chopped
  • 6 large vine tomatoes roughly chopped
  • 1 red onion finely sliced
  • 1 cucumber peeled, deseeded and thickly sliced
  • Seasoning
  • romaine heart lettuce leaves, shredded, or other crunchy lettuce
  • 12 pitta breads

Instructions

  1. In a large bowl, make the marinade by combining the crushed garlic cloves, zest and juice of one of the lemons, cinnamon, allspice, oregano, paprika, olive oil, parsley, along with a good few pinches of salt and some pepper. Add the chicken thighs and mix everything together. Cover and chill overnight.
  2. 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.)
  3. Make a dill yoghurt sauce by mixingthe Greek-style yogurt with mayonnaise. Stir through the chopped dill and some seasoning. Chill until ready to serve.
  4. Make a tomato, red onion & cucumber salad. Roughly chop tomatoes, finely slice the red onion, then peel, deseed and thickly slice the cucumber. Toss everything together in a large bowl, then squeeze over juice 1/2 lemon and some seasoning just before serving.
  5. Slice strips of chicken from the kebab and stuff into pittas, warmed on the barbecue.
  6. Serve with the yogurt sauce, salad and crunchy lettuce.