Ingredients

The following ingredients have 6 Servings
  • 1 kg / 2 lb chicken thigh fillets (, skinless and boneless (Note 3))
  • 1 large garlic clove (, minced (or 2 small cloves))
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground cardamon
  • 1 tsp ground cayenne pepper ((reduce to 1/2 tsp to make it not spicy))
  • 2 tsp smoked paprika
  • 2 tsp salt
  • Black pepper
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 cup Greek yoghurt
  • 1 clove garlic (, crushed)
  • 1 tsp cumin
  • Squeeze of lemon juice
  • Salt and pepper
  • 4 - 5 flatbreads ((Lebanese or pita bread orhomemade soft flatbreads))
  • Sliced lettuce ((cos or iceberg))
  • Tomato slices
  • Red onion (, finely sliced)
  • Cheese (, shredded (optional))
  • Hot sauce of choice ((optional))

Instruction

  • Marinade chicken - Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
  • Yogurt Sauce - Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
  • Preheat stove or BBQ - Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high. (See notes for baking)
  • Cook chicken - Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
  • Rest - Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.