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Big barbecue chicken kebab, thyme & oregano chips, tzatziki & fluffy pittas, p32
Big barbecue chicken kebab
If you’re barbecuing for more than four people, it’s easier to do one big carveable joint or kebab rather than individual bits that take up too much attention. The joy of this is, once it’s cooked, you can enjoy it with everyone else without having to head back to the barbecue to flip a few more burgers. You may just want to grill some extra halloumi for any veggie guests – all the sides are vegetarian, too.
SERVES 6-8 PREP 40 mins plus at least 1 hr marinating COOK about 1 hr MORE EFFORT
12 boneless, skinless chicken thighs
For the marinade
500g Greek yogurt
2 lemons, juiced,1/2 lemon zested 100ml olive oil
4 garlic cloves, very finely grated or crushed
1 tbsp each ground coriander, ground cumin and sweet paprika
1 tsp each dried oregano, dried thyme, cayenne pepper and crushed black pepper
½ tsp ground cinnamon
To serve
2 red onions, halved and finely sliced
4 tomatoes (plum work well) halved and sliced
1 First, whisk all the marinade ingredients together with 1 tsp salt in a large bowl or, better still, a large plastic container that has a lid. Open out each chicken thigh, cover with a piece of baking parchment and flatten it with your hand, then lift off the paper and cut the thigh in half. Tip into the marinade and mix so it’s completely coated. Cover, chill and marinate for at least 1 hr or up to 24 hrs – the longer, the better.
Thread all the chicken onto two skewers so that both skewers go through each piece of meat, packing down tightly as you go to make a compact kebab (see
