BBQ Chicken Around The World (Part 4) - Greek chicken kebab

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Greek chicken kebab

The Greeks refer to their version of the Turkish doner kebab or Middle Eastern shawarma as gyro. Pieces of marinated chicken or pork are packed onto a spit and cooked upright in a rotisserie oven. The meat is then sliced off and stuffed into warm pittas. Cooking on a barbecue is a great way to do this, and using chicken thighs means the meat stays really succulent.

·         Serves 6 

·         Prep 20 mins plus overnight marinating

·         Cook 55 mins

Ingredient

·         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

·         Small bunch parsley, finely chopped

To serve

·         Pitta bread

·         Dill yogurt sauce (see recipe below)

·         Tomato, red onion & cucumber salad  (see recipe below)

·         Romaine heart lettuce leaves,

·         Shredded, or other crunchy lettuce

Description: Boneless, skinless chicken thighs

Boneless, skinless chicken thighs

Recipe

1.    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.

2.    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 center 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/gas 6. Rest a  wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through.)

3.    Slice strips of chicken from the kebab and stuff into pittas, warmed on the barbecue. Serve with Dill yogurt sauce, the Tomato, red onion & cucumber salad, and crunchy lettuce.

 
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