Transport your taste buds to Greece with these spiced kebabs that are packed full of flavour, which only deepens the longer they are left to marinade.
For the marinade:
- 12 chicken thighs, boneless and skinless
- 4 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp dried mint
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1 lemon, zested and juiced
- 4 garlic cloves, crushed
For the tzatziki:
- 1/2 cucumber
- 200g Greek Yoghurt
- Small handful of mint, chopped
- 1 garlic clove, crushed
- 1/2 lemon, juiced
- Tortilla wraps
- 1 head of lettuce
- 4 tomatoes, chopped
- 1 red onion, thinly sliced
- Add the chicken to a bowl along with the marinade ingredients and add 1 tsp salt and a few good twists of black pepper. Mix well, ensuring that the chicken is thoroughly coated, then cover with cling film and transfer to the fridge for at least 3 hours, up to 48 hours.
- To make the tzatziki, cut the cucumber in half lengthways and scoop out the seeds. Finely chop, them combine in a bowl with the remaining tzatiki ingredients. Keep chilled until ready to serve.
- When the time has come to remove your chicken from the fridge, heat the grill to its highest setting and line a roasting tin with foil. Find 4 metal skewers long enough to sit across the top of the tray with a little space underneath.
- Take one thigh and thread it over two skewers, so that is has a skewer through each end of it. Continue threading, leaving a small gap between each thigh. You should be able to fit 6 thighs on each pair of skewers. Rest the skewers on top of the roasting tin and slide under the grill.
- Cook for 15-20 minutes, turning halfway through and brushing with any oils that have dripped onto the foil below. Once cooked, remove from the oven and allow to rest for 5 minutes.
- Cut through the middle of each pair of skewers, so that you have 4 kebabs and serve with the tortilla wraps, salad and tzatziki.
Image source: Rimma_Bondarenko via Getty images.