BBQ Chicken Pitta

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Step 1.

Debone the chicken thigh, leaving the skin on. Cut a slit near the bone, and scrape the meat down to remove the bone.

Step 2.

Place the chicken into a bowl and sprinkle on the smoked paprika, ½ tsp salt, a good grinding of black pepper and a big glug of olive oil. Mix well so it's evenly coated and stained red.

Step 3.

Cook on your BBQ or a very hot grill skin side down for 15 - 20 mins until cooked through and the skin is crispy.

Step 4.

Meanwhile, finely slice the red onions and place them in a bowl with the juice of a lemon and salt. Scrunch the onions with your hands to quick pickle.

Step 5.

Finely slice your white cabbage and combine in a bowl with 100g of sour cream, the juice of 1 lemon, salt and pepper.

Step 6.

For the sauce, combine the remaining sour cream with the hot sauce. Mix well and season with salt and pepper.

Step 7.

Roughly chop the chicken and pick the leaves of the parsley. Combine the parsley with the pickled onions.

Step 8.

Toast the pitta and stuff with the cabbage, chicken, pickled red onion mix and the sour cream sauce and enjoy!

If you want to pickle your onions faster, pop them in the microwave for 30 secs three times, scrunching them in between.

In partnership with Ocado.

1kg Bone-in Chicken Thigh
2 Tbsp Smoked Paprika
1 Red Onion
Small Handful Parsley
2 Lemons
½ Head Of White Cabbage
200g Sour Cream
2 Tbsp Hot Sauce
4 Pittas
Olive Oil