Serving Size
-
-
-
-
-
-
-
-
-
-
-
-
-
Season to Taste
-
1
Whisk together the yogurt, mayonnaise and seven spice. Add the chicken thighs and turn to coat. Cover with cling film and chill for 3 hours or overnight.
-
2
Set a frying pan with the olive oil over a medium-high heat. Cook the chicken thighs for 5-6 minutes on each side, or until completely cooked through.
-
3
Meanwhile, mix the cucumbers, cherry tomatoes and red onion. Spoon into serving bowls.
-
4
Slice the chicken into strips and arrange on top of the salad. Top with the feta, parsley and radishes and garnish with lemon
%+12 others%
Thank you, your comment is under review and will be posted as soon as approved
Users Cooked This Recipe
Related recipes
Brunch
appetizer, salad, Shawarma
%comment%
user
%3 hrs ago%
%Comment reply%