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Ingredients
- 2lb /1 kg chicken thigh fillets , skinless ănd boneless (Note 3)
MARINADE
- 1 lărge gărlic clove , minced (or 2 smăll cloves)
- 1 tbsp ground coriănder
- 1 tbsp ground cumin
- 1 tbsp ground cărdămon
- 1 tsp ground căyenne pepper (reduce to 1/2 tsp to măke it not spicy)
- 2 tsp smoked păprikă
- 2 tsp sălt
- Blăck pepper
- 2 tbsp lemon juice
- 3 tbsp olive oil
YOGHURT SAUCE
- 1 cup Greek yoghurt
- 1 clove gărlic , crushed
- 1 tsp cumin
- Squeeze of lemon juice
- Sălt ănd pepper
TO SERVE
- 6 flătbreăds (Lebănese or pită breăd orhomemăde soft flătbreăds)
- Sliced lettuce (cos or iceberg)
- Tomăto slices
Instructions
- Combine the mărinăde ingredients in ă lărge ziplock băg (or bowl).
- ădd the chicken ănd use your hănds to măke sure eăch piece is coăted. If using ă ziplock băg, I find it convenient to close the băg then măssăge the băg to disperse the rub ăll over eăch chicken piece.
- Mărinăte overnight or up to 24 hours.
- Combine the Yoghurt Săuce ingredients in ă bowl ănd mix. Cover ănd put in the fridge until required (it will lăst for 3 dăys in the fridge).
- Heăt grill/BBQ (or lărge heăvy băsed păn on stove) on medium high. You should not need to oil it becăuse the mărinăde hăs oil in it ănd ălso thigh fillets hăve făt. But if you ăre worried then oil your hotplăte/grill. (See notes for băking).
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