Makes 3 flatbreads
Jake Meades made these super simple but oh so delicious flatbreads using our Chicken Shish Marinade and Turkish Chilli Sauce. These take no time at all and although as a barbecue enthusiast Jake cooked this on the BBQ (which we agree gives that extra level of flavour) you could cook the thighs in the oven or in an air fryer.
Ingredients
- 500g Chicken Thighs
- 3tsp The Kebab Club Chicken Shish Marinade
- 2tbsp The Kebab Club Turkish Chilli Sauce
- 3 Flatbreads
- 1 Red Onion
- 12 Cherry Tomatoes
- 1/2 Iceberg Lettuce
- 15g Coriander
- 3 tbsp Mayonnaise
Cooking Instructions
- Marinate the Chicken Thighs in the Chicken Shish Marinade overnight.
- Preheat your BBQ (indirect cooking) or oven to 190c.
- Stack your thighs onto a kebab spike and add ½ onion to the top
- Cover with foil and cook for 45 minutes
- Remove the foil to add some colour to the chicken and cook until the internal temperature is at least 74c. Chicken thighs taste a little better when they’re around the mid 80c’s, so don’t be afraid to take them further
- Half the tomatoes, shred the lettuce, chop the coriander and thinly slice the onion.
- For the Chilli mayo mix mayo with your Turkish chill sauce using a 2:1 ration of Mayo – Chilli sauce. Feel free to play around with this ratio if you like things a little hotter!
- Build your kebabs and enjoy!
