For the chicken:
600 g chicken thighs
For the spice rub:
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1 tsp black pepper
1 tsp cayenne
1 tbsp harissa
5 pitas
1 bag green leaf lettuce
For the yogurt sauce:
400 ml Turkish yogurt
Juice of 1/2 a lemon
1 dl sliced spring onion
2 cloves garlic
Salt and pepper
For the tomato sauce:
2 cans high-quality crushed tomatoes
1 dl shredded basil
2 cloves garlic
1/2 red chilli
Drizzle of olive oil
Salt and pepper
Make the spice rub by mixing together all the ingredients. Rub all over the chicken.
Make the yogurt and tomato sauces by mixing together all the ingredients of each one in their own bowls. Then, put aside to let the flavours develop before grilling the kebabs.
Skewer the chicken and grill at 175 °C for about 20 minutes, turning every so often. You can heat up the pitas on the upper rack right before the kebabs are ready.
When ready to serve, split open the pitas and fill them as much as possible and serve with crisp, cool green leaf lettuce!
