Spice Grilled Chicken Thigh Kebabs
Ingredients
Main
- 800 grams boneless chicken thighs, skin off (about 8)
Marinade
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 1 tablespoon rose water
- 2 teaspoons each ground cumin and dried tarragon
- 1 teaspoon each ground cinnamon and smoked paprika
- 2 cloves garlic, crushed
- ⅓ cup olive oil
- 1 teaspoon sea salt
To serve
- large flatbreads
- extra herbs
- lemon wedges
Walnut Salsa
- ½ cup walnut pieces, toasted
- ¼ cup each packed basil and mint
- ½ cup thick plain yoghurt
- 2 cloves garlic, crushed
- finely grated zest and juice 1 lime
- 1 teaspoon sea salt
- 2 tablespoons olive oil
Instructions
- 1
Preparation - Trim excess fat off the chicken thighs and cut each one in half to make two thick pieces.
- 2
Marinade - Combine all the marinade ingredients in a large bowl and add the chicken, turning to coat well. Cover and chill for 2–24 hours.
- 3
To cook - Thread the chicken thighs on to 2 metal skewers – so that both skewers go through each piece of meat.
- 4
To cook - Preheat the oven to 180°C fan bake.
- 5
To cook - Line a shallow baking dish with foil and place the skewers on top. Bake for 15 minutes, then turn over and bake for a further 15 minutes or until the chicken is fully cooked through, occasionally basting with the cooking juices. Cooking time will depend on the thickness of the chicken thighs.
- 6
To serve - Arrange the flatbreads and skewers on a board and spoon over the salsa. Serve with extra herbs and lemon wedges.
