You can cook these awesome spice-infused kebabs in the oven or on the barbecue for an extra lick of smokiness.
3 cloves garlic, crushed
finely grated zest
1 large lemon
2 tablespoons lemon juice
1 tablespoon each cumin seeds, ground coriander, dried oregano and dried mint
2 teaspoons smoked paprika
1 teaspoon each ground cinnamon and chilli flakes
2 teaspoons sea salt
ground pepper, to taste
1/3 cup olive oil
12 skinless, boneless chicken thighs (about 1.2 kilograms)
3 red capsicums, quartered, then each piece cut in half
2 red onions, cut into quarters and pieces separated
8 large fresh bay leaves
EQUIPMENT: 4 x 35cm metal skewers, wire rack and large roasting dish or lipped baking tray.
MARINADE: Combine all the ingredients except the chicken in a large bowl. Add the chicken and turn to coat well. Cover and chill for 1-8 hours.
TO COOK: Fold the short sides of the thighs together. Thread the thighs, alternating with pieces of capsicum and onion and the bay leaves, onto two skewers, packing them tightly and ensuring both skewers go through each piece of chicken and veg.
Preheat the oven to 200°C fan bake.
Place the wire rack over the roasting dish and add enough water to cover the base of the dish. Place the skewers on top of the rack and roast for 20 minutes. Flip them over, drizzle with a little oil and cook for a further 20 minutes, or until fully cooked. Cooking time will depend on the size of the thighs. Transfer to a serving board and spoon over any juices in the dish.
It’s the combo of oregano and lemon which makes the Forrest Estate Marlborough Chardonnay 2020 ($27) so gum-numbingly good with this dish. With butterscotch and macadamia creaminess on the nose and palate, roast stonefruit and spice, it makes this chicken fly high! forrest.co.nz