12 boneless, skinless chicken thighs
For the marinade
2 garlic cloves, crushed
zest and juice 1 lemon
1 tsp ground cinnamon
½ tsp ground allspice
1 tbsp dried oregano (wild if possible)
2 tsp paprika
4 tbsp olive oil
1 small bunch parsley, finely chopped
pitta bread, to serve
Dill yoghurt sauce (see tip below)
Tomato, red onion & cucumber salad (see tip below)
cos lettuce leaves halved, 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. 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 yoghurt sauce (below), the tomato, red onion & cucumber salad (below), and crunchy lettuce.
- Dill yoghurt sauce: Mix 6 tbsp Greek-style yoghurt 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: Roughly 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.