Spice Grilled Chicken Thigh Kebabs

, from Issue #77. March, 2018
Photography by Manja Wachsmuth.
Spice Grilled Chicken Thigh Kebabs

This recipe reminds me of the meat that gets sliced off the huge revolving skewers at kebab shops – it is also delicious served in warm flatbreads with salad and sauces.

Serves: 6


800 grams boneless chicken thighs, skin off (about 8)
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 and 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
10–12 long thin metal skewers


Trim excess fat off the chicken thighs and cut each one in half to make two thick pieces.

Marinade: Combine all the ingredients in a large bowl and add the chicken, turning to coat well. Cover and chill for 2–24 hours.

To cook: Thread the chicken thighs on to 2 metal skewers – so that both skewers go through each piece of meat.

Preheat the oven to 180°C fan bake.

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.

To serve: Arrange the flatbreads and skewers on a board and spoon over the salsa. Serve with extra herbs and lemon wedges. Serves 6.