Everyone's favourite kebab made easy. Tender chicken is coated in a garlic and herby marinade. Stuff into flatbreads with salad and whatever sauce you fancy.
- Put the thighs between 2 sheets of baking paper and bash with a rolling pin until 1cm thick.
- Mix the rest of the ingredients, reserving half the lemon juice, in a large bowl; season. Use to coat the chicken, then cover and transfer to the fridge for at least 2 hrs or overnight.
- Thread the chicken between 2 metal or pre-soaked wooden skewers. If cooking in the oven, preheat to gas 6, 200°C, fan 180°C. Lay the chicken on a foil-lined baking tray and roast for 50 mins-1 hr, turning halfway, until cooked and golden. Or cook on a barbecue over a medium, indirect heat for 50 mins-1 hr, turning regularly.
- Remove the chicken from the skewers and slice. Squeeze over the remaining lemon juice to serve.
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