Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 1 out of 4
16 Ingredients
Number of servings
4
Marinade
- 1 brown onion
- 2 cloves garlic
- 3/4 cup Woolworths Natural Greek Style Yoghurt
- 1tablespoons tomato paste
- 2tablespoons Woolworths Morroccan Spice Mix
To serve
- 4 pita bread
- 1/4 cup Woolworths Natural Greek style yoghurt
- 1/4 cup rocket leaves
- 1teaspoons parsely, roughly chopped
- 4 lemon wedge
- 600grams Woolworths RSPCA Approved chicken thigh fillets, left whole
- 12 mild pickled chillies
- 2tablespoons Woolworths sumac
- metal skewers, or wooden skewers soaked in water
- 1 pinch Woolworths sea salt (to taste)
- 1tablespoons Woolworths extra virgin olive oil
Method
Step 1 of 3
Finely grate the onion and garlic into a bowl. Season with a pinch of salt, toss all together, then squeeze out the juice and discard the pulp (or save and freeze to use in your next bolognese or homemade stock recipe). Add in the remaining ingredients for the marinade and mix well to combine. Add in the chicken and coat well.
Step 2 of 3
Preheat your BBQ* to high heat. Thread three metal skewers into two chicken thighs, with a few pickled chillis. Repeat this process for the remaining thighs. Place skewers on the BBQ and cook for 4-5 minutes on each side until charred and cooked through. Remove from the heat, then sprinkle the skewers with a little sumac and slice each chicken between the skewers so that there is three individual skewers.
Step 3 of 3
Place the pitta onto the BBQ and heat on both sides for 1 minute until warmed through. Serve pitta with yoghurt sprinkled with some sumac, the chicken, rocket, a garnish of parsley and lemon wedge.
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