Heston's Green Chicken Souvlaki

Method

1. 1

   Make the green base

   Blend the olive oil, fresh parsley, mint, basil, salt, black pepper, and finely grated zest from the limes until vivid green and fragrant. Spoon out about one quarter of this herb sauce before adding the raw garlic; reserve it for serving.
2. 2

   Marinate the chicken

   Add the garlic cloves and a little more olive oil if needed to the remaining herb mix, then blend again. Pour over the chicken thighs and massage well into the meat. Marinate while you prepare the other components, or chill for up to 4 hours.
3. 3

   Prepare the rotisserie

   Thread the marinated chicken thighs tightly onto a rotisserie rod so the pieces press together. Halve the zested limes and place them at each end of the stack to help hold and flavour the chicken, then clamp everything firmly in place.
4. 4

   Cook the chicken

   Cook on a BBQ rotisserie over gentle indirect heat for about 2 hours to 3 hours, until the outside is charred and crisp in places and the inside is juicy and cooked through. Check the thickest part reaches the safe chicken temperature you follow locally before serving.
5. 5

   Make the confit garlic mayo

   Put the garlic cloves, olive oil, and a pinch of salt in a small pan on the cooler edge of the grill. Cook gently for 30 minutes to 45 minutes, until the garlic is soft, sweet, and lightly caramelised. Mash the garlic into the mayonnaise, loosening with a little of the confit oil if needed.
6. 6

   Pickle the cabbage

   Finely slice the red cabbage. Warm or stir the vinegar, sugar, and salt until dissolved, then pour over the cabbage. Leave to pickle for at least 30 minutes, chill if you like, then drain before serving.
7. 7

   Warm and serve

   Warm or char the flatbreads briefly on the grill. Carve the chicken from the rotisserie and serve in the flatbreads with pickled cabbage, reserved herb sauce, confit garlic mayo, chilli sauce, and extra salt and black pepper.