Chicken doner

Serves

Prep time

1 hour and 15 min

Total time

1 hour and 15 min

Ingredients

500 g boneless chicken thighs boneless
1 tsp garlic powder
1 tsp sumac
1 tsp paprika
1 tsp oregano
1 tsp cumin
1 tsp salt
½ tsp pepper
100 g yogurt
40 ml olive oil

For the yogurt:
100 g yogurt
10 g fresh mint
salt
pepper
10 ml olive oil
Juice and zest of 1 lime

For pitta:
200 g flour
225 g yogurt
2 tbsps baking powder
1 tbsp olive oil
½ tsp salt
Sea salt flakes for garnish
Oregano for garnish

For garnish:
1 tomato cut in cubes
1 cucumber cut in cubes

¼ bunch chopped parsley

Method

For the doner

Place the chicken in a large bowl and add the rest of the ingredients. Mix by hand wearing a glove. Leave in the refrigerator for 1 hour to marinate.
Preheat the oven to 200°C degrees fan. Heat a frying pan with the olive oil. Sauté the chicken until it turns golden brown. Transfer to the oven and bake for another 12-14 minutes.
Cut into thin slices. Serve.

For the pie

Place all the ingredients in a bowl and knead until you have a soft dough.
Cut to the desired size and roll out with the rolling pin.
Preheat a frying pan with a little olive oil and bake for about 2 minutes each side. Be careful to keep a moderate temperature in the pan so that the pies do not burn.
Garnish with oregano and salt flakes.

For the yogurt