5 chicken thighs, deboned
For the marinade:
1 garlic clove, crushed
2 tbsp olive oil
½ tsp dried chilli flakes
1 tsp ground cumin
½ tsp cinnamon
1 tsp paprika
1 tsp oregano
1 tsp salt
zest of 1 lemon
juice of ½ lemon
2 tbsp Moutarderie Andalouse Sauce
For the filling:
1 small red onion
2 tbsp vinegar
a few iceberg lettuce leaves
4 large pitta breads or 8 small ones
Moutarderie Andalouse Sauce, to serve
Serves 4 – Prep: 20 Minutes – Oven: 45 Minutes – Overnight marinating
Start marinating the meat the night before. Mix all the marinade ingredients in a bowl, add the deboned chicken thighs and rub the marinade into the meat, making sure it is evenly coated. Cover the bowl with cling film and refrigerate for at least 4 hours or overnight.
The next day, preheat the oven to 200°C. Thread the chicken thighs onto two metal skewers, so that the two skewers go through each piece of meat and hold it firmly in place. Push down the chicken thighs against each other so they’re tightly packed.
Line a roasting tin with foil or baking paper and place a wire rack on top of the tin. Place the meat kebab onto the wire rack and sprinkle with a bit of fleur de sel. Bake in the preheated oven for 45 minutes, turning the kebab over halfway through.
Meanwhile, prepare the vegetables for the filling: Peel and finely slice the red onion. Put in a bowl with 2 tablespoons of vinegar of your choice, and top with water so the onion is covered (this will take away some of the raw onion’s bite). Leave to soak until ready to serve.
Finely chop the iceberg salad, slice the tomatoes and cut the cucumber into sticks.
Once the meat is cooked, take out of the oven and cover with foil. Leave to rest for 15 minutes before slicing to seal the juices.
After 15 minutes, slice off thin strips of meat to stuff in the pitta. Microwave the pittas one at a time for 30 seconds. Open the pitta pockets and put a tablespoon of Andalouse sauce inside, then stuff them with a bit of chopped salad, tomato, cucumber, red onion and chicken pieces. Drizzle with more Andalouse sauce before serving.
TIP: You can mix the vegetables for the filling with your favourite salad dressing before adding it to the pita