- Put the yogurt, olive oil, garlic, lime juice, fenugreek, black pepper, turmeric and a huge pinch of salt into a mixing bowl and mix together until smooth. Chuck in the chicken and mix well so it’s completely coated. Leave to marinade for 30 minutes or overnight.
- Pre heat the oven to 220 fan. Thread the chicken onto four skewers – if you are using wooden, soak them for 10 minutes to stop them burning. Place onto a grill rack and cook for 10-12 minutes until cooked through. Add a little more salt before serving.
- Meanwhile, mix the red onion and parsley with the lemon and a pinch of salt.
- Serve the kebabs with the salads, pickles, chilli sauce and rice or bread, as you like.
100g Greek yogurt
2 tbsp olive oil, plus extra for drizzling
6 cloves garlic, crushed
The juice of a lime
2 tsp ground fenugreek
2 tsp fine ground black pepper
1 tsp turmeric
600g chicken thighs, cut into 1 inch cubes
1 red onion finely chopped
A handful of parsley leaves finely chopped
The juice of ½ a lemon
1 baby gem, roughly chopped
2 tomatoes, roughly chopped
Rice or bread as you like