Chicken Shish Kebabs John Gregory-Smith recipes


  1. Put the chicken into a mixing bowl and add 100g of the yogurt, half the lemon juice, baharat, paprika, Aleppo pepper flakes, black pepper and a pinch of salt. Mix together and leave to marinade for thirty minutes or overnight.
  2. Heat the BBQ to high and bring the chicken to room temperature. Thread the meat onto four metal skewers. Brush with a little oil and cook over the BBQ for 3-4 minutes each side, or until the chicken is charred on the outside and cooked through in the middle.
  3. Meanwhile, chuck the red onion into a mixing bowl and add the remaining lemon juice and a good pinch of salt. Toss together and leave to macerate for 10 minutes.
  4. Divide the remaining yogurt over the four flatbreads and top with the cooked chicken. Sprinkle over the red onion and parsley leaves. Serve immediately.


Serves 4

600g chicken thighs, cut into 1 inch cubes
300g Greek yogurt
2 lemons
3 tsp Lebanese 7 spice or baharat
2 tsp paprika
½ tsp Aleppo pepper flakes
½ tsp ground black pepper
1 tbsp olive oil
4 flat breads
1 red onion finely sliced
A small handful of parsley leaves
Sea salt

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