BBC Good Food - - CONTENTS -

SUM­MER ROAST BEEF p72 • VEG­GIE BBQ p98 • GREEK KE­BABS p127 ON-TEST SPE­CIAL: char­coal bar­be­cues, tongs and sauces p150

Mar­i­nate the chicken for as long as pos­si­ble – this will make it more ten­der and flavour­some.

SERVES 4 PREP 45 mins plus at least 3 hrs mar­i­nat­ing COOK 40 mins EASY

12 bone­less, skin­less chicken thighs For the mari­nade

4 tbsp olive oil

2 tsp dried oregano

1 tsp dried mint

1 tsp each ground cumin, co­rian­der

and sweet pa­prika

1/2 tsp ground cin­na­mon zest and juice 1 le­mon, plus 1 le­mon

cut into wedges to serve

4 gar­lic cloves, crushed

For the pitta wraps

250g strong white bread flour 7g sa­chet fast-ac­tion dried yeast

1 tsp golden caster su­gar

2 tsp olive oil, plus a lit­tle for greas­ing For the tzatziki

1/2 cu­cum­ber

200g Greek yo­gurt small bunch mint, finely chopped 1 small gar­lic glove, crushed juice 1/2 le­mon

To serve

1 but­ter or round let­tuce

4 large toma­toes, seeds re­moved, chopped

1 red onion, halved and thinly sliced

You will need

4 long metal skew­ers

1 Tip the chicken into a large bowl and add the mari­nade in­gre­di­ents, along with 1 tsp salt and plenty of black pep­per. Mix well, en­sur­ing each thigh is well coated. Cover and chill for at least 3 hrs, or up to 48 hrs if you have time. 2 A few hours be­fore you want to eat, make the pitta. In a bowl, mix the flour, yeast, su­gar and 1/2 tsp salt with your fin­ger­tips. Add 150ml luke­warm wa­ter and 2 tsp olive oil, and com­bine to a dough. Tip onto a work sur­face and knead for 8-10 mins (or use a table­top mixer for 5 mins). Clean, then lightly oil your bowl, re­turn the dough and cover loosely with cling film. Leave to rise for 1 hr or un­til nearly dou­bled in size.

3 Di­vide the dough into four equal pieces. Roll out to cir­cles, as thin as you can. Cover with sheets of oiled cling film and leave to rise for 15-20 mins. 4 To make the tzatziki, halve the cu­cum­ber length­ways and scoop out the seeds. Finely chop, then com­bine with the re­main­ing in­gre­di­ents, along with a pinch of salt. Chill un­til ready to serve.

5 Heat the grill to its high­est set­ting. Line a roast­ing tin with foil and find 4 metal skew­ers long enough to sit across the top with a lit­tle space un­der­neath. Re­move the chicken from the fridge, take one thigh and thread it over 2 skew­ers, so it has a skewer through ei­ther side. Thread an­other piece of chicken on top, leav­ing a slight gap be­tween each piece; you should fit 6 thighs on each pair of skew­ers. Po­si­tion the skew­ers on top of the roast­ing tin and set aside while you fin­ish the pit­tas.

6 Heat a large fry­ing pan (or two if you have them) over a medium-high heat and brush the breads with oil. Gen­tly lift one into the pan. It should siz­zle, and bub­bles should ap­pear on the sur­face af­ter 1-2 mins. When the un­der­side is golden, flip it and cook for an­other 2-3 mins. Con­tinue un­til all the breads are cooked, wrap­ping them in foil as you go. Keep the bread warm in the bot­tom of the oven while you cook the chicken. Al­ter­na­tively, cook on the barbecue for 5-8 mins, turn­ing oc­ca­sion­ally.

7 Put the chicken un­der the hot grill and cook for 15-20 mins, brush­ing with oil and any juices from the bot­tom of the tin reg­u­larly, and turn­ing half­way through cook­ing. Once cooked, re­move from the oven and rest for 5 mins.

8 Cut through each pair of skew­ers to make four ke­babs and serve in the warm bread, with let­tuce, tomato, red onion, le­mon wedges and tzatziki. BEN­E­FITS fo­late

PER SERV­ING 707 kcals • fat 34g • sat­u­rates 9g • carbs 52g • su­gars 4g • fi­bre 4g • pro­tein 46g • salt 2.3g

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.