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Updated: Apr 10, 2023

Prep Time 5 minutes - Total Time 35 minutes plus marinating time - Serves 5-6

I love me a kebab, I mean what’s not to love.

Bread (GOOD), Meat (GOOD), Salad (GOOD) you have to have salad and your favourite sauces, I have 2 mint yoghurt and chilli. Wrap it up and shove it in your mouth.


  • 1kg of skinless and boneless chicken thighs.

  • Juice of 1 lime.

  • 500g passata.

  • 3 tbsp of olive oil.

  • 1 onion, cut into eights.

  • 5 garlic cloves.

  • 1 bunch of fresh coriander.

  • 1 bunch of fresh parsley.

  • 2 tbsp of sweet paprika.

  • 1 tbsp of cumin.

  • 1 tsp of Cheyenne pepper or to taste.

  • 1 tbsp of turmeric.

  • 1 tbsp of oregano.

  • 1 tbsp of dry mint.

Serve with


  1. Place all the ingredients apart from the chicken into a food blender and whizz. Pour over the chicken and leave to marinate for a few hours or better still overnight.

  2. Take the chicken out of the fridge an hour before cooking. Place the chicken in a roasting tray sat on a rack and pop it into a preheated oven set at 220°, roast for 30 minutes or till cooked through. Alternatively, you can pop it under a hot grill. Once out of the oven, leave it to rest for 5 minutes while you warm up some flatbreads and get your salad and condiments ready. Cut the chicken into slices and pile it high on a flatbread, enjoy!

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