RECIPE STEPS
1
Place the onion and garlic into the main bowl of a Magimix food processor and blitz to chop up finely.
- 4 g of onion powder
- 6.5 g of garlic powder
2
Add the chicken thighs to the bowl along with the spices, tomato puree and seasoning.
- 1000 g chicken thighs
- 2 tsp of ground coriander
- 2 tsp of ground cumin
- 2 tsp of paprika
- 0.5 tsp of salt
- 0.5 tbsp of chili flakes
- 1 tsp of black pepper
- 3 tbsp of tomato paste
- 2 tsp of salt
3
Continue to blitz the mixture, pulsing the mixture bit by bit, until the spices are well mixed through and the chicken is very coarsely chopped.
4
Place the chopped chicken into a bowl and the greek yoghurt, lemon juice and oil. Mix everything together and leave to marinade for up to 24 hours.
- 250 g of greek yoghurt
- 2 tbsp of lemon juice
- 2 tbsp of olive oil
5
Once marinated, place the mixture onto some lined tin foil and roll everything up into a tight cylinder.
6
Preheat the oven to 200ºC. Poke a couple of skewers through the length of the cylinder and place it onto a baking tray and into the oven and bake for 40 minutes.
7
After 40 minutes remove the chicken from the oven and leave to rest for 15 minutes.
8
Once rested remove the foil from the chicken, stand the cylinder up lengthways and carve thin slices of the cooked marinated chicken from the cylinder, using the skewers to hold onto the chicken. If you are looking for more colour and depth of flavour on you chicken kebab, you can grill or bbq the cooked chicken doner before carving to give the meat an extra roasted, smokey, barbecued flavour.
9
To make the flatbread for the kebab, place the flour in a Magimix food processor bowl with the yeast, sugar, salt, oil, and greek yoghurt.
- 225 g strong white flour
- 5 g of dried yeast
- 1 tsp of sugar
- 0.5 tsp of salt
- 25 g of greek yoghurt
10
Blend everything together while gradually pouring in the water. Once all the water is in and the bread dough has just come together. Turn the bread out on the kitchen counter and work the dough until springy and soft.
11
Place in a large bowl and cover, leave to prove until doubled in size.
12
Cut the dough into 4 - 6 pieces and shape into balls. Leave under a tea towel to rest for 10 minutes. Dust the balls with flour and roll out each one to an oval. Leave on a floured surface to rest for a further 10 minutes.
13
Preheat a baking sheet. Bake the flatbreads on the preheated baking sheet in a very hot oven for 4-5 minutes until puffed and pale golden. Remove from the oven and immediately place under a tea towel.
14
Serve the chicken with the flat bread, shredded lettuce, sliced tomato, sliced cucumber, pickled onion, hummus and chilli (sriracha) sauce.
- 1 lettuce (finely sliced)
- 1 tomato (sliced)
- 1 cucumber
- 200 g of hummus
- 1 red onion slices (pickled)
- 50 g of siracha sauce
Recipes submitted by consumers are not tested by Magimix.