Turmeric chicken kebabs (Serves 3-4)
Barbecued chicken thighs are much better than breast, so marinate the night before and get ready for kebabs with plenty of punchy flavour and colour
500g chicken thighs
1 tsp turmeric
½ tsp cumin powder
¼ tsp cayenne powder
1 Tbsp olive oil
1 Tbsp Greek yoghurt
1 clove garlic, finely mined
½ tsp salt
Wedges of lemon or lime, to serve
1 small cucumber, about 120g
1 heaping Tbsp chopped dill plus a bit extra to garnish
100g Greek yoghurt
Salt and pepper
Generous squeeze of lemon juice
Place most – about ¾ — of the minced garlic in a large bowl, reserving the rest for the raita. Add the spices, yoghurt and oil and stir together.
Cut the chicken thighs into chunks, aiming for roughly uniform pieces. A large thigh will give you about 6 pieces while a smaller one will be around 4.
Toss the thighs in the marinate so they’re uniformly coated. Refrigerate for several hours.
When you’re ready to grill, put the chunks onto metal skewers or bamboo skewers that have been thoroughly soaked in water. Grill over medium-high heat until nicely charred and cooked through.
To make the raita, dice the cucumber and place it in a bowl with the remaining minced garlic, dill and yoghurt. Mix and add in the lemon juice and salt and pepper.
Serve the skewers hot with the raita on the side.