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Barbecue Chicken Pittas

Barbecue Chicken Pittas

Brought to you by: MOB Kitchen
    4 serving

Prep time:

Cook time:

Serves: 4

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.
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  • 1 kg bone-in chicken thighs
  • 2 tbsp smoked paprika
  • 1 tbsp olive oil
  • 1 red onion
  • 2 lemons
  • ½ head white cabbage
  • 200g sour cream
  • 2 tbsp hot sauce
  • 1 small handful flat-leaf parsley
  • 4 pitta bread


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.

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