Ingredients
- FOR MARINADE
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon spice blend (Lebanese seven-spice or 1/2 teaspoon Baharat, see notes in intro)
- 1 teaspoon paprika
- 1/4 teaspoon ground turmeric
- 1 1/2 teaspoons cider vinegar
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 55 grams Greek yogurt
- FOR KEBAB
- 500 grams boneless skinless chicken thighs (fillets)
- 300 grams potatoes (floury ones peeled and cut into chips)
- 1 tablespoon olive oil
- 1/2 lemon, juiced
- TO SERVE
- Lebanese garlic sauce or garlic mayo
- Flatbreads (4 large)
- Little Gem lettuces, 2 shredded
- Flat-leaf parsley, 2 large handfuls
- Gherkins, sliced
- Pickled turnips sliced
- Chilli sauce to serve
How to Make
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Step 1: Mix together all the ingredients for the marinade with lots of seasoning in a large bowl and add the chicken and mix well and then cover and chill overnight.
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Step 2: When you’re ready to cook, heat the oven to 220C/fan 200C/gas 7.
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Step 3: Put the chips into a mixing bowl, cover with cold water and soak for 5 minutes and then drain and pat dry with kitchen paper and transfer to a roasting tray, drizzle over the olive oil and season and mix and roast for 12 minutes until the chips start to soften.
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Step 4: Arrange the chicken thighs on a grilling rack.
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Step 5: Remove the chips from the oven and turn and place the grilling rack over the tray of chips and return to the oven and cook for 18-20 minutes or until the chicken is cooked through and tender.
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Step 6: Slice the chicken into thin strips, squeeze over the lemon juice and toss.
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Step 7: To serve, spread the garlic sauce over the flatbreads and top with the lettuce, parsley, gherkins, pickled turnips, chicken and chips and dizzle over chilli sauce to taste.
We hope you enjoy this recipe!
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