Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Marinade
Serving
Equipment
Bowl; oven; lined tray; tongs; knife; thermometer.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Marinate · About 60 min
- Mix 700 g boneless chicken thighs, 150 g yogurt, 25 ml lemon juice, 20 ml olive oil, 15 g garlic, grated, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp paprika, ¼ tsp cinnamon, 1 tsp salt; cover and refrigerate for 1 hour. Do not wash raw chicken.
Roast · About 25 min
- Heat oven to 220°C / 425°F. Place chicken on a lined tray in one layer; roast for 22–25 minutes, turning once.
Check: The thickest pieces reach 74°C / 165°F.
Rest and slice · About 5 min
- Rest for 5 minutes; slice thinly on a clean board.
Serve · About 3 min
- Warm 4 pita breads. Fill with chicken, 200 g cucumber, sliced, 200 g tomatoes, sliced and 80 g plain yogurt.
Check: This uses an oven rather than a rotating spit.
Tips
- Do not stack the chicken on the tray.
- Discard uncooked leftover marinade.
Substitutions
- Use boneless breast and check doneness earlier.
- Use flatbreads instead of pita.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Marinate chicken the evening before.
- Cut serving vegetables shortly before serving.
FAQ
Is this spit-roasted?
No. This draft uses a household oven.
Can I cook it in a pan?
Yes. Work in batches and use the same chicken temperature check; timing changes.
Can I skip yogurt?
Use a little extra olive oil and lemon juice; the marinade texture changes.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
