Categories: Chicken

Ingredients

• 2 lb chicken thigh fillets, skinless and boneless
• Marinade:
• 1 large garlic clove, minced
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground cardamon
• 1 tsp ground cayenne pepper
• 2 tsp smoked paprika
• 2 tsp salt
• Black pepper
• 2 tbsp lemon juice
• 3 tbsp olive oil
• Yogurt sauce:
• 1 cup Greek yogurt
• 1 garlic clove, crushed
• 1 tsp cumin
• Squeeze of lemon juice
• Salt and pepper
• To serve:
• 6 flatbreads
• Lettuce, sliced tomato

Directions

1. Combine the marinade ingredients in a large Ziploc bag.

2. Add the chicken and make sure it’s coated.

3. Marinate overnight or up to 24 hours.

4. Combine the yogurt sauce ingredients in a bowl and mix. Cover and put in fridge until required.

5. Heat grill on medium high.

6. Place chicken on grill and cook the first side for 4-5 minutes until nicely charred, then turn over and cook the other side for 3-4 minutes.

7. Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

8. Slice chicken and pile onto platter alongside flatbreads, lettuce, sliced tomato and yogurt sauce.

9. To make a wrap, get a piece of flatbread and top it with a bit of salad, chicken and a drizzle of yogurt sauce.

Email to a friend | Print this recipe | Back