With Cucumber & Onion Salad, Pitta & Pickles

This is an easy way to bring a proper kebab night home.

Juicy, spiced chicken cooked until golden, served with a sharp cucumber and onion salad and warm pitta. The seasoning does the hard work, giving you bold flavour without overthinking it.

Simple, fresh, and perfect for sharing.

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Serves

4

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You’ll Need

For the chicken

• 800g boneless chicken thighs
• 2 garlic cloves, minced
• 2½ tbsp lemon juice

From the pantry

• 2 tbsp kebab seasoning
• 5 tbsp olive oil
• 1 tsp sea salt

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For the salad

• 90g red onion, thinly sliced
• 180g cucumber, thinly sliced

From the kit

• ½ sachet sumac & fennel salt
• 4 tsp white wine vinegar
• 2 tsp olive oil

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To Make

Marinate the chicken

1. Mix the seasoning, oil, lemon juice, garlic, and salt.
2. Add the chicken and coat well. Cover and marinate for at least 2 hours, or overnight.

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Cook the chicken

1. Preheat oven to 180°C.
2. Sear the chicken in a hot pan for 2 minutes each side.
3. Transfer to the oven and cook for 8–10 minutes until done.
4. Rest, then slice thinly.

Alternative: Air fry at 180°C for ~14 minutes, turning halfway.

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Make the salad

1. Combine onion, cucumber, seasoning, vinegar, and oil.
2. Mix well and set aside.

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To Finish

Warm the pitta, add garlic mayo or hot sauce, then layer with sliced chicken and salad.
Finish with pickles or chilli for extra kick.

Why It Works

The marinade builds depth and spice, while the sumac salad adds freshness and sharpness to balance the richness.

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Best Served With

Flatbreads, pickles, and something fresh on the side.