Loaf Tin Chicken Kebab
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 640g skinless and boneless chicken thighs
- 40g greek yogurt
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp ground cumin
- salt and pepper to taste
- 100g greek yogurt
- ยฝ tsp garlic powder
- salt and pepper to taste
Method
- Preheat the oven to 180c fan.
- Add the chicken thighs, greek yogurt and seasoning to a large bowl and mix well.
- If you have time you can leave to marinade, covered, in the fridge for a few hours but it's not essential.
- Take one piece of the marinated chicken at a time and add to a loaf tin, layering the remaining chicken thighs on top.
- Cook in the oven for 45 minutes.
- Once cooked, remove the tin from the oven and drain the excess juices from the loaf tin.
- Transfer the chicken onto a chopping board and cut into thin slices.
- Make the garlic sauce by mixing together the greek yogurt, garlic powder and a little salt and pepper in a small bowl.
- Serve the chicken kebab with pitta breads and any salad that you like.