Chicken Shish Kebabs




It’s not often I get a compliment from my kids about the food 😂 but 17 year old Toby was so impressed with this one he took the time to send me a message from school to tell me how much we was enjoying the leftovers that he’d taken as a packed lunch. Need I say more?

Serves 4

INGREDIENTS

Marinade

1 tablespoon Greek yogurt

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2-1 teaspoon Pul Biber or chilli flakes

Juice half lemon

4 cloves garlic - crushed

2 teaspoons honey

Salt & pepper

800g skinless boneless chicken thighs

Lemon wedges to serve

Quick pickled red onions

(Slice and mix with white wine vinegar and salt)

METHOD

Preheat the oven to 210 degrees (conventional) 190 degrees (fan)

Cut each chicken thigh in half and add to the marinade. Coat thoroughly and leave to marinate for 30 minutes. Thread on to skewers on to a baking tray and roast for 30 minutes


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