Kontosouvli is actually a big skewer cooked on a spit turning over hot coals. Many different meats can be used, including liver and other offal’s. here we give you a nice home recipe for Chicken Kontosouvli.

12 boneless chicken thighs

For the marinade
2 garlic cloves, crushed
Zest and juice 1 lemon
1 tsp ground cumin
1 tsp ground coriander
1 tbsp. dried oregano
2 tsp paprika
4 tbsp. olive oil
1 tbsp. mild mustard
Small bunch parsley, finely chopped
Salt/black pepper

To serve
Pitta bread
Sliced Tomatoes, red onions, shredded romaine lettuce leaves, , or other crunchy lettuce

1. In a large bowl, combine all the ingredients for the marinade, along with a good few pinches of salt and pepper. Add the chicken thighs and mix everything together. Cover and chill for at least an hour.
2. Light a barbecue, then let the flames die down. Once the coals have turned ashen, mound them up on one side. Thread the chicken thighs onto 2 metal skewers – so that both skewers go through each piece of meat – packing the thighs down so that they are really compact or thread them on a spit if you have a rotisserie BBQ. Place the chicken kebab on the side without any coals underneath and cook for 60-75 minutes, turning regularly, or until cooked through. Cover the chicken with foil and leave to rest for 20 minutes before slicing. (If cooking in the oven, heat to 390F./360F. or 200C/180C. Rest a wire rack over a roasting tin and place the chicken on top and cook for 60-90 minutes or until cooked through.)
3. Slice strips of chicken from the kebab and stuff into warm pittas. Serve with tzatziki, tomato, red onion and crunchy lettuce

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