The Premier League returns to our TV screens on 17 June…so why not enjoy your favourite team from the comfort of your home and enjoy some cold beers and Theo’s? Perfect for making your own delicious kebabs, burgers and wraps with Theo’s succulent marinated chicken, breads, salad and sauces. Check out our easy-to-follow recipes!



Theo's Sweet Mediterranean Chicken Thighs, Cucumber, Lemon & Herb Salad, Lemon & Za'atar Dressing, Theo's Yoghurt & Mint Sauce, Theo's Pita Bread

INGREDIENTS: 1/2kg Theo's Sweet Mediterranean Chicken Thighs, 1 Cucumber, Sliced, 1 Lemon, Sliced 1/2 Red Onion, Sliced, 1/2 Small Bunch Of Finely Chopped Fresh Dill, 1/2 Small Bunch Of Finely Chopped Fresh Mint, 2 tbsp Olive Oil, 1 tbsp Cider Vinegar, 1 tsp Za'atar Spice, 1 Clove Of Garlic, Minced, Salt  To Season, 6 tbsp Theo's Yoghurt & Mint Sauce, 6 Pita Breads

METHOD: To make Za'atar dressing: In a small pot whisk Za'atar spice, olive oil, cider vinegar, garlic and salt. Set aside. To make salad: In a large bowl mix cucumber, lemon, red onion, mint and dill. Add dressing and toss well. Cook chicken for 30 minutes in the oven at 180 degrees. Lightly toast pita breads. Place salad and chicken into pita bread. Serve with Theo's yoghurt & mint dressing.

Serves 6



Theo's Piri Piri Chicken Skewers, Cajun Potato Chips, No Mayo Coleslaw

INGREDIENTS: 12 Theo's Piri Piri Chicken Skewers, 1 Large Carrot, Finely Grated, 1/2 White Cabbage, Finely Shredded, 1/2 Bunch Of Fresh Chive, Finely Chopped, 2 tbsp Greek Yoghurt, 1 tsp Dijon Mustard, 1 tbsp Olive Oil, 2 tbsp Fresh Lemon Juice, Salt & Pepper To Season, 600g Potato Chips, 2tbsp Cajun Spice

METHOD: To make coleslaw: In a large bowl mix white cabbage and carrot. Add chive, Greek yoghurt, mustard, olive oil and lemon juice. Season with salt and pepper and toss everything together. Set aside. Cook chicken skewers in the oven for 30 minutes at 180 degrees. Bake chips according to the packet instruction. Season baked chips with Cajun spice.

Serves 6



Theo's Grill Cheese, Chargrilled Sweet Corn & Kiwi Salsa, Jalapeno Guacamole, Tacos

INGREDIENTS: 1 Theo's Grill Cheese (Halloumi Style), 2 Large Avocado, Flesh Scooped Out, 3 Slices Of Jalapeno Peppers, Pickled, 1/2 Bunch Of Fresh Coriander, Finely Chopped, 2 tbsp Fresh Lime Juice, 1 tbsp Olive Oil, Salt & Pepper To Season, 4 Sweet Corn On The Cob, Grilled, 4 Kiwi, Roughly Chopped And Grilled, 6 Radishes, Finely Sliced, 12 Small Tortilla Wraps

METHOD: To make guacamole: Blend avocado, jalapeno peppers, coriander, lime juice and olive oil in a food processor. Season to taste. Set aside. To make salsa: Grill kiwi and corn on the cob. Slice sweetcorn lengthways once grilled. Add radishes and mix together. Cut grill cheese into slices. Place a grill pan on a high heat and grill cheese for about 3 minutes per side. Lightly toast tortillas. Spread with guacamole. Top up with salsa and grill cheese.

Serves 6