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Barbecue chicken pitta Recipe

Intensely crispy chicken skin in a soft pitta bread with a lemony slaw, tangy sauce and pickled onions; this recipe is perfect for your next barbecue. Don’t forget, you can find more delicious MOB Kitchen’s recipes produced exclusively for Ocado here.

Serves 4 Total Time 45 mins


Get the ingredients here

  • 1kg bone-in chicken thighs
  • 2 tbsp smoked paprika 
  • olive oil
  • 1 red onion 
  • 2 lemons 
  • 1/2 head white cabbage 
  • 200g sour cream 
  • 2 tbsp hot sauce
  • small handful flat-parsley
  • 4 pitta breads


  1. Debone the chicken thigh, leaving the skin on. Cut a slit near the bone, and scrape the meat down to remove it from the bone. 
  2. Place the chicken into a bowl and sprinkle on the smoked paprika, ½ tsp salt, a good grinding of black pepper and a big glug of olive oil. Mix well so it’s evenly coated and stained red. 
  3. Cook on the BBQ or a very hot grill skin side up for 15 – 20 mins until cooked through and the skin is crispy. 
  4. Meanwhile, finely slice the red onions and place in a bowl with the juice of a lemon and salt. Squash the onions with your hands to quickly pickle. Finely slice the white cabbage and combine in a bowl with 100g of sour cream, the juice of 1 lemon, salt and pepper. 
  5. To make the sauce, first combine the remaining sour cream with the hot sauce. Mix well and season with salt and pepper. 
  6. Roughly chop the chicken and pick the leaves of the parsley. Combine the parsley with the pickled onions.
  7. Toast the pitta and stuff with the cabbage, chicken, pickled red onion mix and the sour cream sauce.

Chef’s tip: If you want to pickle the onions faster, pop them in the microwave for 30 secs, three times, scrunching them in between.

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