Recipe Index

Ingredients

• 2 lb chicken thighs (skinless and boneless)
• Olive oil (for drizzling)
• 1 cup plain yoghurt (unsweetened (Greek)
• 3 garlic cloves minced
• 1 1/2 tsp coriander powder
• 2 tsp cumin powder
• 2 tsp paprika
• 1 tsp cayenne pepper (optional)
• 1 1/2 tsp onion powder
• 1/2 tsp black pepper
• 2 1/2 tbsp tomato paste
• 1 1/2 tsp cooking salt / kosher salt
• 1 tbsp lemon juice (substitute apple cider vinegar)
• 2 tbsp olive oil
• Lebanese bread / flatbreads / pita bread (warmed)
• Finely sliced iceberg lettuce
• Tomato slices
• Hummus (or Note 2 for simple Yoghurt Sauce)
• Tabbouleh (optional, Note 3)
• Red onion slices
• Shredded cheese
• Chilli Sauce
• Mejadra (Middle Eastern Rice with Lentils), for Kebab Plate)

Method

1. Mix the yoghurt, garlic, coriander, cumin, paprika, cayenne, onion powder, black pepper, tomato paste, salt, lemon juice and olive oil in a large bowl, add the chicken and coat well, cover and marinate in the fridge for at least 3 hours, ideally 24 hours.
2. Heat the oven to 430°F and line a pan with foil, choosing a pan the skewers can rest across so the chicken is raised off the base.
3. Thread the folded chicken pieces snugly onto pairs of skewers to make 2 stacks.
4. Prop the skewers on the edges of the pan, drizzle the surface with olive oil and bake for 35 minutes until golden with charred bits.
5. Spoon the pan juices over the chicken, turn, drizzle with more oil and bake for a further 20 minutes.
6. Rest for 5 minutes, basting again with the pan juices, then stand the skewers upright and slice the meat thinly.
7. Serve in warmed flatbreads spread with hummus and filled with lettuce, tomato, tabbouleh, red onion, cheese and chilli sauce, or as a plate with mejadra, lettuce, tomato, red onion, tabbouleh and hummus.

Prep: 20 min · Cook: 55 min · Total: 1515 min

Nutrition (per serving, where published)