Get the BBQ ready, summer has arrived!


Serves: 4 - 6

  • 1 kg boneless skinless chicken thigh
  • 3 large garlic cloves, chopped
  • 3 tsp cider vinegar
  • 3 tbsp. lemon juice
  • 1 tbsp. extra virgin olive oil
  • 3 tbsp. natural yoghurt or buttermilk
  • 1 tbsp. oregano
  • salt and pepper


  • 6 tomatoes, diced
  • 1 cucumber, cut into ribbons
  • 3 red onions, sliced
  • 4 tbsp. parsley leaves, chopped
  • 100g baby salad leaves mix

To Serve

  • 4 to 6 pita breads or flatbreads


  1. Debone the chicken thighs and score the meat. Place in-between 2 sheets of parchment paper and beat to evenly flatten the meat.
  2. In a large bowl, combine the chopped garlic, cider vinegar, lemon juice, extra virgin olive oil, yogurt, oregano and seasoning.
  3. Add the chicken, and stir to coat all around the chicken pieces. Cover with cling film and leave to marinated about 2 hours minimum up to 24 hours in the fridge.
  4. Meanwhile, prepare the salad. Combine in a large serving bowl, the tomatoes, cucumber ribbons, red onion, flat leave parsley and salad leaves. Keep aside until ready covered.
  5. Remove the chicken from the marinade on to a resting tray.
  6. Heat a barbecue or griddle pan to medium. Brush with oil then add the chicken on and cook for 3 – 4 minutes on each side, until golden brown and cooked through (cooking time depends on the size of chicken).
  7. Remove the chicken from the grill onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.
  8. When serving, warm the pita bread then fill with some salad, top with the chicken pieces.
  9. Enjoy immediately and don’t forget to give napkins!