I love greek food for being healthy but this is just complete comfort food – not too unhealthy though! You can shorten this recipe by cooking the chicken without letting it marinate, but the longer you leave it, the more the flavours will develop. Find my recipe for tzatziki and make that too for a nice fresh finish + If you want to go the extra mile you can even make your own flatbread!
Ingredients
Serves 2 Generously
- 100ml Greek Yoghurt
- 1 Tbsp Lemon Juice
- 25ml Olive Oil
- 1 Tsp Salt
- 1 Garlic Clove, crushed
- 1 Tsp Coriander Powder
- 1 Tsp Paprika
- 1 Tsp Cumin
- Pinch of Cayenne
- ¼ Tsp Cinnamon
- ¼ Tsp Black Pepper
- 300g Chicken Thigh Fillets
- 1 Onion
- 1 Large Tomato
- Flatbread, 1 per person
- 1 BBQ skewer
Directions
- In a medium sized mixing bowl, combine the yoghurt, lemon juice, olive oil and spices. Stir until well combined.
- On a chopping board, place the chicken thighs evenly apart and cover with cling film. Use a rolling pin to bash the chicken until it has flattened to ½ cm thickness. (Be careful not to bash it too hard and break the thighs apart).
- Place the chicken thighs in the yoghurt mix, evenly coat, and place in the fridge to marinate for up to 1 hour. Meanwhile, make Tzatziki.
- Soak your BBQ skewer in the sink for half an hour before removing the chicken from the fridge.
- Preheat the oven to 200ᵒC.
- Cut the onion in half and push the skewer through the flat side of one half of the onion until it is all the way through and the skewer stands up whilst the onion is flat. Place on a baking tray. Remove your chicken from the marinade and stack the thighs up onto the skewer. Place in the middle of the oven and bake for 45 minutes.
- Slice the remaining half of the onion and tomatoes. Warm the flatbread in the oven or microwave. When the chicken is cooked through (no longer pink in the middle) cut down ways to create small pieces. Serve in a flatbread with tzatziki, onion and tomato.
