Large London Jerk Og Kebab Recipe

Prep and marinate

Trim excess fat from the chicken thighs and cut into 1–1.5 inch strips suitable for skewering or leaving whole for flatbread. In a large bowl combine 2 tbsp olive oil, 2 tbsp lime juice, 1.5 tsp salt and 1 tsp black pepper. Add the chicken pieces, toss to coat, cover and refrigerate while you prepare the jerk sauce; ideally marinate 1–4 hours (minimum 30 minutes).

If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Make the jerk sauce

In a food processor or blender add 1 whole scotch bonnet (seeded for less heat), 4 garlic cloves, 1 tbsp peeled ginger, 2 tbsp chopped thyme leaves, 4 chopped scallions, 1 tsp brown sugar, 2 tbsp soy sauce, 1 tsp coarse salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1 tsp ground allspice (or crushed toasted berries), 1 tsp lime zest and 2 tbsp vegetable oil. Purée until a slightly coarse, saucy paste remains. Taste and adjust: add a pinch more sugar for balance, more soy for saltiness, or extra lime for brightness. Reserve 1/2 cup of sauce for brushing at the end.

Combine half of the prepared jerk sauce with the marinated chicken, tossing so pieces are well coated. Allow chicken to sit in the jerk-coated marinade at least 30 minutes; up to 4 hours for deeper flavor.

If you want a pronounced smoky flavour, transfer the remaining jerk sauce (not reserved for brushing) to a small saucepan and simmer gently 5–8 minutes to meld flavours, then chill for use as extra dipping sauce or to baste during cooking.

Cook the chicken

Preheat a grill or grill pan to medium-high heat (about 200–230°C / 400–450°F). Thread chicken onto skewers, leaving small gaps between pieces. Oil the grill grates lightly. Grill the skewers 4–5 minutes per side, turning once, until a deep char appears and internal temperature reaches 74°C (165°F). During the last 1–2 minutes of grilling, brush liberally with the reserved 1/2 cup London Jerk sauce to build a glossy, caramelized coat. Alternatively, cook the chicken directly on the hot grill grates or in an oven broiler following the same timing and basting step.

Remove chicken from heat and let rest 5 minutes. If using whole pieces rather than skewers, slice into 1/2-inch strips for assembly.

Make the yogurt sauce

In a small bowl combine 1 cup plain Greek yogurt, 1/4 cup finely grated and well-drained cucumber, 1 tbsp lemon juice, 1 minced garlic clove, 1 tbsp chopped fresh mint, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust seasoning. Chill until ready to serve.

Warm breads and assemble kebabs

Warm 4 flatbreads or pita briefly on the grill or in a hot oven for 1–2 minutes until pliable. Lay each flatbread on a work surface and spread 1–2 tbsp yogurt sauce down the center. Top with shredded lettuce (about 1/2 cup per bread), a portion of grilled jerk chicken (roughly 300 g chicken total divided among 4 breads, about 75 g each), a spoonful of pickled red onion (about 2 tbsp), and a sprinkle of fresh cilantro leaves. Drizzle additional London Jerk sauce if desired and finish with a lime wedge on the side.

Serve immediately while chicken is hot and the flatbread is warm. Provide extra yogurt and jerk sauce on the side for dipping.