Ingredients
- 700g boneless chicken thighs
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp turmeric
- 1/2 tsp chilli powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- To Serve:
- 4 flatbreads, wraps or parathas
- 1/4 white cabbage, finely shredded
- 2 spring onions, finely sliced
- Garlic yoghurt
- Chilli sauce
- Pickles, optional
Nutrition (per serving)
- Calories: 520
- Protein: 42g
- Fat: 25g
- Carbs: 32g
Method
- Mix the olive oil, lemon juice, garlic, cumin, coriander, paprika, cinnamon, nutmeg, turmeric, chilli powder, salt and pepper.
- Coat the chicken thighs in the marinade.
- Cover and chill for at least 2 hours.
- Heat a griddle pan, frying pan or BBQ until hot.
- Cook the chicken for 4 to 5 minutes per side until charred.
- Transfer to a hot oven for 8 to 10 minutes if needed, until fully cooked through.
- Rest the chicken, then slice thinly.
- Load into warm flatbreads with cabbage, spring onions, garlic yoghurt and chilli sauce.
Notes
For a more kebab-shop style finish, slice the chicken after resting, then return it to the hot pan for 1 to 2 minutes to crisp the edges.