Takeaway Chicken Kebab Recipe

Ingredients

• 4skinless, boneless chicken thighs (or 3 chicken breasts)
• 250 gfat-free Greek yoghurt (or full-fat, if preferred)
• 1 tbspolive oil
• 1lemon, zest and juice
• 3 clovesgarlic, crushed
• 1 tspground coriander
• 1 tspturmeric
• 1/2 tspcinnamon
• to tastesalt and black pepper
• 2pitta breads
• 1/2lettuce, thinly sliced
• 1/2red or white cabbage, thinly sliced
• 1red or white onion, thinly sliced
• 1/2cucumber, sliced
• 1carrot, julienned or grated
• 2 tspolive oil
• a squeezelemon juice
• 4 tbspmayonnaise, for the garlic mayo
• 2 clovesgarlic, crushed, for the garlic mayo
• a squeezelemon juice, for the garlic mayo
• to tastechilli sauce, optional

Instructions

1. 1

   Mix the marinade

   In a large bowl, combine 250 g Greek yoghurt, 1 tbsp olive oil, 1/2 tsp cinnamon, 1 tsp turmeric, 1 tsp ground coriander, the zest and juice of 1 lemon, 3 crushed garlic cloves, salt and black pepper. You can prepare this the night before, in the morning or just before cooking.

2. 2

   Coat the chicken

   Add the 4 whole boneless chicken thighs and stir until they are covered in the yoghurt marinade.

3. 3

   Thread the skewers

   Thread the marinated thighs onto 2 kebab skewers, folding the thinner parts over so the chicken sits at a more even thickness.

4. 4

   Grill the chicken

   For the grill method, preheat the grill to a low heat and cook the chicken under it for 12 minutes. Turn it over and grill for another 12 minutes, then check that it is cooked through.

5. 5

   Use the OptiGrill

   Alternatively, switch on the Tefal OptiGrill, keep it closed, select chicken mode and let the plates heat until the appliance beeps. Put the kebabs on the lower plate and close the top plate; cook until the indicator reaches dark orange or red. The grill measures the thickness and cooks automatically, so there is no need to turn or check the kebabs during cooking.

6. 6

   Prepare the salad

   While the chicken cooks, combine the sliced lettuce, cabbage, cucumber and onion. Finely cut the carrot with a julienne cutter or grater, then drizzle the salad with 2 tsp olive oil and a squeeze of lemon.

7. 7

   Make the sauces

   For a spicy option, serve with chilli sauce. To make garlic mayo, mix 4 tbsp mayonnaise with 2 crushed garlic cloves and a squeeze of lemon.

8. 8

   Warm the pittas

   When the chicken is cooked, put the 2 pitta breads under the grill for a couple of minutes.

9. 9

   Assemble the kebabs

   Use a sharp knife to cut the chicken down from the skewers. Slice open each pitta and layer in the salad, sauce and chicken.

What is a takeaway chicken kebab?

This is a British takeaway-style kebab: grilled, seasoned chicken served in pitta with salad and sauces. The recipe does not specify a single regional origin, but brings together the familiar takeaway combination of warmly spiced meat, fresh vegetables and bread.

Yoghurt coats the chicken with the lemon, garlic and spices, while threading the thighs onto skewers helps create a kebab-style shape. The salad and sauces are prepared separately, so everyone can assemble their pitta to suit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 589 calories, 63g protein, 39g carbs, 22g fat.

The pitta and vegetables provide most of the carbohydrates, while the chicken is the main source of protein. Fat comes from the olive oil, mayonnaise if used, and any full-fat yoghurt; serve with plenty of salad alongside the pitta to balance the plate.

Why use yoghurt marinade?

Yoghurt gives the marinade a thick consistency that clings to the chicken. Lemon, garlic, coriander, turmeric and cinnamon build its flavour without needing a long list of spices.

Marinating can be done the night before, in the morning or just before cooking, as the method allows. If preparing ahead, keep the chicken covered in the fridge until you are ready to cook it.

Threading the chicken

Even thickness: fold the thinner parts of each thigh over as you thread the meat. This follows the recipe’s method and helps the pieces sit more evenly on the skewers.

Secure skewers: use 2 kebab skewers to hold the thighs together. Take care when handling the skewers, especially when turning the chicken under the grill.

Cooking and checking doneness

Under the grill: cook on low for 12 minutes, turn, then cook for another 12 minutes. The recipe asks you to check that the chicken is cooked through before serving.

OptiGrill: use the chicken setting and follow the appliance’s indicator, cooking until it reaches dark orange or red. The recipe describes this as an alternative to the grill method, not an additional cooking stage.

The salad and sauces

Crisp vegetables: thinly slice the lettuce, cabbage, onion and cucumber, then grate or julienne the carrot. Toss with the measured olive oil and a squeeze of lemon shortly before serving.

Sauces: garlic mayo adds a creamy accompaniment, while chilli sauce brings heat. Add either to the pitta as you assemble it, or serve them separately at the table.

Serving the kebabs

Warm the pittas under the grill for a couple of minutes once the chicken is cooked, then slice them open. Layer in the salad, sauce and chicken for a filled pitta.

Serve the remaining salad alongside if there is more than will fit in the breads. This keeps the vegetables easy to reach and lets diners add extra as they eat.

Recipe notes & tips

• Marinate the chicken in the morning or the night before if you want to get ahead.
• Fold thinner parts of the thighs over when threading so the pieces sit at a similar thickness.
• Keep the grill at a low heat and turn the chicken after 12 minutes.
• Check the chicken is cooked through before serving when using the grill method.
• Prepare the salad while the chicken cooks, then dress it just before serving.
• Warm the pittas for a couple of minutes so they are ready to fill.

Variations

• Use chicken breast: Swap the thighs for the suggested 3 chicken breasts.
• Choose full-fat yoghurt: Use it in place of the fat-free Greek yoghurt if preferred.
• Pick your cabbage: Use red or white cabbage in the salad.
• Add chilli sauce: Serve it with the kebab for a spicy kick.
• Make garlic mayo: Mix 4 tbsp mayonnaise with 2 crushed garlic cloves and a squeeze of lemon.

Common mistakes to avoid

• Uneven chicken pieces: Fold the thinner parts over on the skewers so the meat sits at a more even thickness.
• Skipping the doneness check: Check the chicken is cooked through after the grill method.
• Turning the OptiGrill kebabs: The recipe says to let the appliance cook them automatically without turning.
• Dressing too early: Add the olive oil and lemon to the salad shortly before serving to keep it fresh.
• Overfilling the pitta: Add the salad, sauce and chicken in layers so the bread can still be handled.

How to store

Refrigerate leftover cooked chicken and salad separately in covered containers and use within 2 days. Reheat the chicken until piping hot, and warm fresh pitta separately; the dressed salad is best eaten soon after preparation.

Frequently asked questions