4 pieces of chicken thigh fillets, each cut into 4 pieces
1 tablespoon of lemon juice
1 teaspoon of paprika
Handful of rocket leaves
1 cup of purple cabbage, finely sliced
1 cup carrot, grated
4 pitta wraps
Method
Season chicken pieces with salt, pepper, paprika, lemon juice and drizzle with some olive oil. Divide into four portions and skewer each portion
Heat griddle plate to high. Place skewers on the griddle and cook for 10-12 minutes. Turn the skewers during cooking
In a mixing bowl, mix rocket, carrot and cabbage together
To serve, spread a spoon of aioli in the middle of the pitta. Place a handful of salad mix and sit the chicken skewer on top. Fold the pitta over and pull the skewer off the chicken. Serve with more aioli on top
Garlic Aioli
Ingredients
1 whole garlic, cut into half (crossway)
1 1/2 cups good quality mayonnaise
1 tablespoon of chopped parsley
Juice of 1/2 lime
Method
Preheat oven to 180 C in fan forced cooking function
Dip the cut side of the garlic halves on a small plate of olive oil
Place garlic on a baking tray and roast for 40 minutes or until soft. Remove from oven and set aside to cool
When cooled, squeeze the garlic flesh into a bowl. Mash and season with salt and pepper. Add the lime juice, mayonnaise and mix well followed by the parsley. Set aside
