Kebabs but not as you know it! These chicken thigh kebabs are made with oven baked marinated chicken thighs – you’ll come back to this recipe time and time again.
They have a few different elements – flatbreads, quick pickled onions, a simple garlic mayo, salad, fries and that delicious marinated chicken. Wrap them up and take a bite and they are absolutely delicious!
These are not traditional kebabs in any way, but they are a fantastic tasting version.
I love to add crispy French fries into my kebabs for that extra salty crunch. Try it if you haven’t yet – they take this to the next level.
Chicken Thigh Kebabs – The Ingredients
- For the quick pickled onions – red onion, red wine vinegar, sugar and salt. Don’t skip these! They’re easy to make and once you have made them will keep for weeks, so don’t worry if you have extra. They also add that amazing sour, sharp note to each bite – yum!
- For the chicken thighs – chicken thighs, smoked paprika, chilli flakes, ground cinnamon, garlic powder, natural yoghurt. This is best made with bone in chicken thighs with the skin still on – that all brings extra flavour. The yoghurt marinade makes the chicken extra moist.
- For the garlic mayo – garlic powder and mayonnaise. This is a bit of a cheat’s garlic mayo, but it’s so good and so easy to transform your shop bought mayonnaise!
- Flatbreads – I used my Sourdough Flatbreads for this, but you could buy rather than make if you like. If you do use my sourdough flatbread recipe, cut the dough into four balls rather than eight to make sure the flatbreads are big enough for these kebabs.
- Cucumber – I like the refreshing crunch of cucumber in these kebabs, but you can use any salad you like.
- Fries – all you need are frozen French fries, nothing special. I oven bake them until crispy.
Top Tips
- Making the pickled onions Although the onions are ready as soon as the liquid is cooled (about 2 hours), the onions get better the longer you leave them. If you can make them 24 hours in advance, you’ll notice the difference.
- Marinating and cooking the chicken The chicken does not need long in the marinade to take on all of that wonderful flavour – and hour is plenty. The chicken is baked in the oven, so it couldn’t be easier to make. When you’re ready to serve, you just need to use forks to pull the meat away from the bone and add to your kebabs.
- Additions If you want to you can add your favourite hot sauce to these kebabs. They would also be brilliant with a sprinkling of feta over the top.
Chicken Thigh Kebabs
Delicious flatbreads topped with marinated chicken thigh, quick pickled red onions, garlic mayo, cucumber and fries.
Ingredients
For the quick pickled onions
- 1 red onion
- 150 ml red wine vinegar
- 1 tbsp sugar
- 1 tsp salt
For the chicken
- 6 chicken thighs skin on and bone in
- 2 tsps smoked paprika
- 1 tsp chilli flakes
- ½ tsp ground cinnamon
- 2 tsps garlic powder
- 150 ml natural yoghurt
For the garlic mayo
- 4 tbsps mayonnaise
- 2 tsps garlic powder
To serve
- 4 flatbreads
- 1 cucumber
- 200 g French fries frozen
Instructions
For the quick pickled onions
- Put the red wine vinegar, salt and sugar into a small saucepan over a medium heat. Cook gently, stirring, until the salt and sugar have dissolved. Remove from the heat.
- Peel and finely slice the onion. Place in a bowl. Pour the vinegar mix over the onion, making sure it is all covered by the liquid. Cover with foil and leave at room temperature for two hours. If you are not using them immediately, transfer to the fridge after two hours.
For the chicken
- Put the yoghurt, smoked paprika, chilli flakes, ground cinnamon and garlic powder into a bowl. Mix well.
- Place the chicken thighs on a baking tray. Use your hands to rub the yoghurt mix all over each chicken thigh, placing them skin side up on the baking tray when done. Make sure you use all of the yoghurt mix. Transfer the baking tray to the fridge for an hour.
For the garlic mayo
- Put the mayonnaise and garlic powder into a bowl. Mix well. Leave to one side.
To make the kebabs
- Preheat the oven to 200 degrees C.
- Put the baking tray with the chicken thighs into the oven for 40 minutes, or until cooked through.
- Halfway through the cooking time, lay the French fries on another baking tray and put on the top shelf of the oven for 20 minutes.
- Cut the cucumber in half lengthways and slice into pieces the thickness of a one pound coin.
- When you are ready to serve, lay your flatbreads on plates. Top with a spoonful of pickled onions and cucumber. Remove the chicken for the oven and use forks to pull the meat away from the bone. Add the meat to your flatbreads. Top each with a handful of fries and a drizzle of garlic mayo.
Tried this recipe?Let us know how it was!
More delicious Greek recipes:
- Greek Style Flatbread Pizzas
- Greek Style Crispy Chicken Pittas
- Greek Sharer with Courgette Fritters
- Greek Style Roast Chicken and Vegetables
- Greek Salad with Baked Feta and Tzatziki
- Spinach and Feta Filo Pie
- Feta, Olive and Chilli Filo Parcels
- Vegetable Moussaka
- Penne Pastitsio
- Simple Prawn Saganaki
- Delicious Feta and Dill Pie
Brilliant. I will be making these again and again