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Greek-Style Chicken Kebabs


For the Chicken

4 tbsp olive oil

2 tsp cumin

4 tsp oregano

2 tsp paprika

1 large clove garlic, grated

Zest and juice of a lemon

8-12 skinless and boneless chicken thighs

For the Tzatziki

½ cucumber, de-seeded, coarsely grated

8 tbsp yoghurt (small 150g pot)

1 small garlic clove, grated

Half pack mint leaves, finely chopped

To serve

4-8 Pittas, or 4 flatbreads lightly toasted and opened into pockets

A mix of salad (shredded lettuce, slices of tomato, slices of red onion, chopped coriander)

1 lemon cut into wedges



1) For the chicken, mix together all the ingredients along with a good pinch of seasoning then marinate the chicken, mixing well, for about 4 hours, or overnight if possible. 

 2) When you are ready to cook, pop the grill on the highest setting, line a roasting tin with foil and pop the chicken on a wire rack and under the hot grill for about 15-20 minutes, turning the chicken over halfway and regularly brushing with oil and juices from the tin.  Set aside to rest for 5 minutes.

 3) In the meantime, get the rest of the pitta or flatbread ready.  Mix together the tzatziki ingredients, with a pinch of seasoning, to taste. 

4) When the chicken is out of the oven, gently spread or drizzle the inside of the pitta pocket (our top of flatbread) with some of the tzatziki and stuff the pockets (or top the flatbread) with the salad.  Pop the chicken, along with any juices into the pittas (onto the flatbread), drizzle over extra tzatziki and enjoy immediately with slices of lemon.

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