Step 1

Step 2

Inspired by a shawarma this slow cooked chicken is perfect to finish on the terrace bbq. The smell will have them queuing up, so delicious and messy you can barely get your mouth around it. YUM!



  1. Step 1

    For the Chicken thigh: 
    • Mix the oil and garlic pour onto the chicken thighs. Add the KNORR Tikka Masala paste and mix well. 
    • Thread the chicken thighs onto a skewer, place in the centre of a piece of Parchment and tinfoil.
    • Pour the stock over the chicken and wrap the parchment and foil into a parcel. Cook wrapped in parchment and foil in the oven at 160o C for 1.5 hours. 
    • Once cooked remove from the oven and allow to cool for 20 minutes.
    • Slice and serve or place the chicken and cooking liquor into a mixer and pulse gently until the chicken is shredded. 
    • Re heat for service or chill to correct core temperature and reheat portions as required.
  2. Step 2

    To serve: 
    • Warm the Khobez flatbread. 
    • Place the shredded lettuce in the centre of the flatbread with the tabbouleh and shredded red cabbage either side. Top with shredded shedded chicken and pickled red onions. 
    • Drizzle with HELLMANN'S Chunky Garlic sauce and HELLMANN'S taco sauce. 
    • Roll the Flat bread in tin foil to serve.
    Top Tip; Finish the chicken on the BBQ for a smokey depth of flavour.
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