If you’re keen to whip up a chicken souvlaki that’ll have the whole crew (and even Yiayia) lining up for seconds, the Shank Brothers have you covered. With the Ozpig rotisserie attachment in hand, they’re here to show you why bird is the word.
Quick Links
Ingredients
Boneless, Skinless Chicken Thighs
Lanes Magic Dust Rub/Seasoning
Olive Oil
Red & White Cabbage
Spring Onions
Lanes “Sorta White” Tangy BBQ Sauce
Flatbread
Yoghurt
Gear
OzPig Rotisserie Attachment
Meat Thermometer
Method
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Coat the chicken thighs in olive oil before adding the desired amount of seasoning.
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Slide the chicken onto the rotisserie skewer and place over the barbecue.
Expert Tip: Fold your chicken in half - great way to keep everything secure and help it to cook faster.
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While the chicken is cooking, prepare the slaw by combining the cabbage, spring onions and dressing in a bowl.
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Toast your flatbread on both sides before topping with yoghurt and the slaw.
Expert Tip: When checking the meat temperature make sure you probe right in the centre to get the best possible temperature reading.
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Once the chicken has cooked through, cut off the desired amount and place on top of the slaw.
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Once dished up – dig in!
And that’s a wrap, or in this case, a flatbread! Even if you don’t have a Yiayia to impress, your mates will be saying “yeah-yeah” when you’re voted best cook of the campsite.