Hot Chicks pita with homemade chilli sauce
Just like any recipe with Règâh Rub, this is another new gem that you simply must try. This Kebab-inspired Hot Chicks Pita with chilli sauce is an out-and-out winner. Not possible and you'll steal the show in your own backyard anyway. As our slogan says. Tasty BBQ is simple with our spices.
The inspiration for this recipe comes from the combination of several things. It starts with chicken thighs with Règâh Rub Smoking' Hot Chicks. That is a feast without any accompaniment. Then the Greek pita. The only real pita if you ask us. The last addition comes from our love for blackening vegetables. This time we use them to make a simple chilli sauce. Really, 100% to it. Oh yes, and we also add a pickled red cabbage. Yes Yes Yes, this is going to be it.
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Amount: 4 1x
- Category: Main course, Snack, Lunch, Comfort Food
- Method: BBQ
- Cuisine: Greek, Eastern
Ingredients
1 kilo of chicken thighs
50 grams Régâh Rub Smokin' Hot Chicks (->)Click here and order directly in the webshop)
8 pita's, we used Greek
3 tomatoes
2 peppers
3 green chillies
2 red peppers
1 red onion (large)
1 bulb of garlic
300 grams sliced red cabbage
Sherry vinegar
Apple vinegar
Olive oil
Salt
Instructions
Preparation
- Mix the Régâh Rub Smokin' Hot Chicks with the chicken thighs and put them in a sealable container or plastic bag. You will get the best results if you do this well in advance and let the herbs soak in.
- In a bowl, mix 3 tablespoons of apple vinegar with a generous pinch of salt and add the sliced red cabbage. Mix well and set aside to soak in. Take at least an hour for this.
- Halve the onion (do not peel).
- Wrap the whole bulb of garlic with a dash of olive oil in aluminium foil. Do not do this tightly and make sure there is enough room for the garlic to steam in the foil.
- Light the BBQ and make sure there is a section with direct and indirect heat.
Preparation
- Place the peppers, tomatoes and halved onions (cut side down) directly over the fire until they blacken. Turn them every now and then and do not be afraid to burn them.
- Put the garlic on the edge of the direct heat/coal.
- When the peppers, tomatoes and onions are ready, add the chillies. Be careful here, because they will blacken much faster.
- When everything is nice and black, put it in a plastic sandwich bag or in a bowl that you cover with cling film. Leave it like that for 10/15 minutes to steam off the skin.
- Grill the seasoned chicken thighs briefly over the direct fire and then place them away from the coals to finish cooking and warm up. They should reach a minimum core temperature of 75c.
- Remove all blackened vegetables from the bowl and remove the blackened skin as much as possible. Don't mind if there is some left, it just adds an authentic BBQ flavour.
- Remove the garlic from the aluminium foil and squeeze it.
- Now chop all the vegetables and mix them with the garlic and all the released moisture from the tomatoes.
- Add a pinch of salt and a good dash of Sherry vinegar and season to taste, mix and your chilli sauce is ready.
- Briefly grill a pita on the BBQ until it is nice and soft.
- Chop the grilled chicken thighs into large pieces.
- Lay a handful of the pickled red cabbage on the pita
- Place the grilled chicken thighs on the red cabbage.
- Add two tablespoons of the chilli sauce.
- Fold in half and enjoy!
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