Barbecue Chicken Pittas
By MOB Kitchen
Published on 04 January 2022
Take a break from the usual burgers and sausages at your next barbecue and serve these moreish pittas instead. Crispy-skinned chicken is packed into soft bread with a lemony slaw, tangy sauce, crunchy cabbage and pickled onions for a delicious result that will have you vowing to fire up the barbecue more often. This is another great recipe from our foodie friends at MOB Kitchen.Time and servings
45 minsTotal time
4Servings
45 minsPrep time
Ingredients
- 1 kg of bone-in chicken thighs
- 2 tbsp of smoked paprika
- 1 tbsp of olive oil
- 1 red onion
- 2 lemons
- 0.5 head white cabbage
- 200 g of sour cream
- 2 tbsp of hot sauce
- 1 small handful of flat-leaf parsley
- 4 pitta bread
Method
Step 1
Debone the chicken thigh, leaving the skin on. Cut a slit near the bone, and scrape the meat down to remove it from the bone. 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 2
Cook on the BBQ or a very hot grill skin side up for 15-20 mins until cooked through and the skin is crispy.Step 3
Meanwhile, finely slice the red onions and place in a bowl with the juice of a lemon and salt. Squash the onions with your hands to quickly pickle. Finely slice the white cabbage and combine in a bowl with 100g of sour cream, the juice of 1 lemon, salt and pepper.Step 4
To make the sauce, first combine the remaining sour cream with the hot sauce. Mix well and season with salt and pepper.Step 5
Roughly chop the chicken and pick the leaves of the parsley. Combine the parsley with the pickled onions.Step 6
Toast the pitta and stuff with the cabbage, chicken, pickled red onion mix and the sour cream sauce.