Ingredients
Scale
Chicken
- 1 kg (2 lb 3 oz) boneless, skinless chicken thighs (see note 1)
- 1 tsp sweet paprika
- 2 tsp dried oregano
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- 1 tbsp freshly minced garlic
- Juice and zest of 1 lemon
- ¼ cup (60 ml) olive oil
To serve
- 4 pita breads, flatbreads, Lebanese bread or wraps
- 4 tbsp tzatziki
- 2 tomatoes, sliced
- 1 red onion, thinly sliced
- 1 tbsp freshly chopped flat-leaf (Italian) parsley
- 2 tbsp sliced kalamata olives
Instructions
- Combine the chicken and all the remaining marinade ingredients in a large bowl. Use your hands to coat the chicken evenly. Cook immediately or allow to marinate for up to 24 hours for a deeper flavour.
- Heat a large pan over medium–high heat. Add the chicken and cook for 10 minutes (or until golden and cooked through), turning once halfway. Add 1/4 cup (60 ml) of water at the halfway mark if the pan gets too sticky. Allow the chicken to rest for 5 minutes before serving.
- Serve the chicken on pita bread or my 2 Ingredient Flatbread with tzatziki, tomato, red onion, parsley and kalamata olives.
Notes
Note 1 – Prepare the chicken by trimming the fat and slightly flattening it. Use a mallet, rolling pin or empty wine bottle. Place a sheet of baking (parchment) paper over the chicken and pound the thicker side to create one even steak. This step isn’t essential but speeds up the cooking time and means the chicken cooks through more evenly.
MAKE AHEAD
Marinate the chicken for up to 24 hours before cooking.
LEFTOVERS
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Not suitable for freezing.
Recipe inspired by Hungry Happens. You can view the full recipe here.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: street food
- Method: pan fry
- Cuisine: Greek