Ingredients
- 800g chicken thighs, cut into even chunks
- 200g full-fat natural yogurt
- 3 cloves garlic, grated
- 2 tbsp olive oil
- 1½ tsp ground cumin
- 1½ tsp paprika
- 1 tsp ground coriander
- 1 tsp salt
- Optional: chilli flakes or lemon zest
Nutrition (per serving)
- Calories: 420 kcal
- Protein: 38 gg
- Fat: 26 gg
- Carbs: 9 gg
Method
- Marinate the chicken – In a large bowl, mix the yogurt, garlic, olive oil, spices, and salt until smooth. Add the chicken and turn well so every piece is lightly coated. Cover and refrigerate for at least 2 hours, ideally overnight.
- Prepare the fire – Light the charcoal and let it burn until glowing with a light grey ash. Set up two heat zones, one medium for cooking and one hotter for finishing.
- Skewer and rest – Thread the chicken onto skewers, leaving small gaps between pieces. Take the skewers out of the fridge about 20 minutes before grilling so the meat loses its chill.
- Cook gently first – Place the skewers over the medium heat. Turn every 30–45 seconds, letting the chicken colour gradually rather than forcing it.
- Finish over higher heat – Once lightly golden, move the kebabs briefly over the hotter zone to build colour. Cook until lightly charred and cooked through.
- Rest before serving – Lift the kebabs onto a plate and rest for 3–5 minutes before serving.
Notes
Wipe off any thick clumps of marinade before grilling. Too much yogurt on the surface can burn before the chicken cooks through.
