• 125g Greek-style yogurt
• 5 garlic cloves, peeled and minced
• 2 tsp ground coriander
• 1½ tsp ground cumin
• 1 tsp Baharat spice mix
• 1 tsp sweet smoked paprika
• ½ tsp ground turmeric
• 1 tsp sea salt flakes
• ¼ tsp freshly ground black pepper
• 800g skinless, boneless chicken thigh fillets
• 4 flatbreads, to serve
For the salad
• 1 cucumber, diced
• 300g tomatoes, diced
• 1 small green pepper, diced
• 1 small red onion, finely chopped
• 40g flat-leaf parsley, finely chopped
• 20g fresh mint leaves, finely chopped
• 2 lemons, juiced
• 2 tbsp extra virgin olive oil
• 2 ½ tsp sumac
Step 1
In a large bowl, combine the yogurt, garlic, coriander, spices, salt and pepper. Add the chicken and mix until evenly covered. Cover and chill overnight, or for at least 2 hrs.
Step 2
In a medium bowl, mix the cucumber, tomatoes, pepper, onion and herbs well, then add the lemon juice, oil and sumac, then season and mix again, ensuring everything is evenly coated.
Step 3
To install the Ninja Woodfire grill plate, position it flat on top of the heating element, then gently press down until it sits in place and close the lid. While holding the smoke box lid open, use the pellet scoop to pour pellets into the box until filled to the top, then close the lid.
Step 4
Turn the dial to GRILL, then press WOODFIRE FLAVOUR. Set the temperature to HI and the time to 15 mins. Select START/STOP to begin pre-heating (IGN and pre-heating will take approximately 8-11 mins).
Step 5
Remove the chicken from the fridge. Stretch out and thread the first thigh across three 30cm wooden skewers that have been soaked in water. Continue stretching the chicken out, layering the next thigh above the last, across all three skewers, until all the thighs are threaded on and form a rough rectangle shape.
Step 6
When the unit beeps and ADD FOOD is displayed, open the lid and place the chicken on the grill. Close the lid to begin cooking. After about 6 mins, or when the chicken has browned and comes away from the grill easily, use silicone-tipped tongs to turn it. Close the lid to continue cooking, then check if fully cooked after a further 4 mins. Once cooked, open the lid, remove from the grill, and set aside to rest.
Step 7
Meanwhile, grill the flatbreads for 30 secs on each side. Remove the skewers from the chicken, then slice it and serve immediately with the salad and warm flatbreads.