Ingredients
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300g fat-free natural Greek yogurt
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1 tsp lemon juice
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2 tbsp red wine vinegar
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6 garlic cloves, crushed
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2 tsp ground cumin
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1 tsp dried oregano
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2 tsp sweet paprika
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½ tsp ground cinnamon
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8 large skinless and boneless chicken thighs, visible fat removed
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2 small red onions, halved and thinly sliced
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4 tomatoes, deseeded and thinly sliced
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1 tsp sumac
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½ medium cucumber, peeled and coarsely grated
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2 tbsp chopped fresh dill
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4 little gem lettuces, shredded
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4 x 60g wholemeal pitta breads, toasted
Instructions
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- Put 100g yogurt in a large bowl and stir in the lemon juice, 2 tsp vinegar, 4 crushed garlic cloves, the cumin, oregano, paprika, cinnamon, ½ tsp salt and some freshly ground black pepper. Add the chicken, mix to coat well and marinate in the fridge for up to 4 hours.
- Preheat your oven to 220°C/fan 200°C/gas 7.
- Put a rack in a large roasting tin (and line it with foil if you want to save on washing-up). Lift the chicken thighs out of the marinade, lay them on the rack and roast for 20-25 minutes or until the chicken is nicely browned at the edges and cooked through.
- Meanwhile, put the red onions in a small bowl with 1 tbsp vinegar and a pinch of salt and mix well. Set aside for a few minutes, then stir in the tomatoes and sumac and season to taste.
- For the tzatziki, put the grated cucumber in a clean tea towel or a few layers of kitchen paper and squeeze out as much water as you can. Tip the cucumber into a bowl and stir in the remaining vinegar, garlic and yogurt, plus the dill and some seasoning to taste.
- Divide the lettuce between plates and spoon over the tomatoes and onions. Slice the chicken and add that too, plus a big dollop of tzatziki. Serve with the pitta breads and stuff as much into them as you can! This would be great for a packed lunch or picnic, too – just pack the tzatziki and pittas separately.
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