Ingredients
- 700g boneless chicken thighs, cut into large chunks
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves, crushed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1/2 tsp chilli flakes, optional
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 red pepper, cut into chunks
- 1 red onion, cut into wedges
- To Serve:
- Warm flatbreads
- Shredded lettuce
- Cucumber
- Tomato
- Garlic yoghurt or chilli sauce
- Lemon wedges
Nutrition (per serving)
- Calories: 420
- Protein: 39g
- Fat: 22g
- Carbs: 14g
Method
- Add the chicken pieces to a large bowl.
- Mix the olive oil, lemon juice, garlic, paprika, cumin, coriander, oregano, chilli flakes, salt and pepper.
- Pour the marinade over the chicken and mix until fully coated.
- Cover and marinate in the fridge for at least 2 hours. Overnight is even better.
- Thread the chicken onto skewers with the pepper and onion.
- Cook on a hot BBQ, grill or griddle for 15 to 18 minutes, turning regularly.
- Make sure the chicken is cooked through and lightly charred on the outside.
- Rest for 5 minutes before serving in flatbreads with salad and sauce.
Notes
Chicken thighs work best because they stay juicy over high heat. If using chicken breast, reduce the cooking time slightly and avoid overcooking.