Ingredients

The following ingredients have 6 Servings
  • 6 skinless and boneless chicken thigh fillets, trimmed and quartered
  • 2 red peppers, deseeded and cut into wedges
  • 2 small red onions, cut into wedges
  • 6 white pitta breads or flatbreads
  • cucumber salad, to serve
  • picked leaves of mixed herbs such as parsley, dill, mint and coriander (about 40g in total)
  • a pinch of saffron
  • 2 garlic cloves, peeled and finely chopped
  • 1 onion, grated coarsely
  • juice of 1 lime
  • 1 tsp ground turmeric
  • ½ tsp ground cumin
  • 2 tbsp Greek yogurt, plus extra to serve
  • 1½ tbsp olive oil, plus extra for the pittas
  • 100g red chillies, blackened (see Kitchen Tip), deseeded and roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2 tbsp distilled white vinegar
  • 50ml vegetable oil

Instruction

  • For the marinade, steep the saffron in 120ml boiling water, then cool to room temperature. Mix the rest of the marinade ingredients in a bowl with some seasoning, then whisk in the saffron water. Add the chicken thighs and massage the mixture into the chicken to ensure it’s well coated. Cover the bowl and leave in the fridge for 4-6 hours or preferably overnight.
  • Make the blackened chilli sauce; put the prepared chillies, garlic and vinegar in a small food processor bowl with 1 teaspoon of salt and blitz to a coarse paste. With the motor running, slowly pour the oil into the blender until smooth. Cover and chill.
  • Heat the grill or barbecue to hot. Thread the chicken pieces onto metal or soaked bamboo skewers intermittently with the red pepper and red onion wedges, then grill until nicely coloured and cooked all the way through, about 6-8 minutes on both sides. Remove from the skewers.
  • Brush the pittas or flatbreads with a little olive oil and a drop of water, and warm through briefly on the barbecue or under the grill. Cut open and add the grilled chicken, pepper and onion, some cucumber salad, chilli sauce and a spoonful of yogurt. Finish with the picked herb leaves.