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Ingredients
Method
- 1kg chicken thigh fillets, skin and bones removed
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 120g Greek yoghurt
- 4 crushed garlic cloves
- 2 lemons, zest only
- 2 tsp smoked paprika
- 2 tsp dried oregano
- Flatbreads and hummus, to serve
- Place the thigh fillets between 2 sheets of baking paper and bash until 1cm thick. Mix the remaining ingredients in a large bowl and season well, then coat the chicken in the marinade and pop in the fridge to infuse overnight.
- When ready to cook, thread the chicken between 2 metal skewers and barbecue over a medium heat for 50 mins or so, turning regularly. Slice the meat and stuff into flatbreads with some spiced hummus to serve. Lush!
75 mins
8 serving
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