Christ this is good. It takes a good bit of preparation as it needs to marinade – but it’s so worth it.
1 lemon, juiced
150g pot natural yoghurt
4 garlic cloves
thumb-sized piece ginger, grated
1-2 chillis (adjust to your heat preferences)
1/2tsp turmeric
1tsp ground cumin
1tsp garam masala
2 boxes chicken thighs, boned and skinned
- Mix all the ingredients together apart from the chicken.
- Add the chicken to the bowl, make sure it’s coated well, cover it with cling film, and chuck in the fridge for at least 2 hours, up to 48 hours.
- Preferably using a pair of metal skewers, skewer the chicken, and pack together as tightly as you feel able to.
- Set the skewers across a roasting tray, so the chicken is not touching the bottom. Pop in the oven, 200c fan for 45-55 minutes. Be careful to check in the middle of the kebab that it’s not pink!
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