Recipe Inspiration

Ingredients...

2.5kg boneless chicken thighs

MARINADE

50g Essential Cuisine Chicken Glace

15g garlic puree

2 tbsp ground coriander

2 tbsp ground cumin

4 tsp smoked paprika

4 tsp salt

60g lemon juice

90g olive oil

RED CABBAGE SAUKERKRAUT

1kg red cabbage, finely shredded

150g red wine vinegar

100g sugar

50g water

12g Essential Cuisine Aromatic Base

MARINATED TOMATOES

5 plum tomatoes, cut into 8

50g olive oil

Salt and pepper to taste

AROMATIC YOGURT

500g Greek yoghurt

2 tsp ground cumin

20g Essential Cuisine Aromatic Base

GARNISH

10 large flat breads

Lettuce

Coriander

Method...

1. Place the chicken in a large bowl and add all the marinade ingredients to it

2. Mix and place in the fridge to marinade overnight

3. Place the tomatoes in a bowl with the olive oil, salt and pepper. Leave overnight to marinade

4. In a saucepan add the red wine vinegar, sugar, water and Essential Cuisine Aromatic Base, bring to the boil and then pour over the red cabbage. Leave to cool before using

5. Preheat a BBQ while you skewer the chicken

6. Cook the chicken for around 20 minutes, turning every 5 minutes

7. Mix together the yoghurt, cumin and Essential Cuisine Aromatic Base

8. When the chicken is cooked slice the chicken from the skewers

9. Serve on large flatbreads with your choice of garnish, we recommend lettuce and coriander

Chefs tip...

For a vegetarian alternative, why not try using spiced roasted vegetables as a tasty alternative