This chicken kebab recipe is a great one to start with if you’re new to Turkish cooking. It uses boneless chicken thighs rather than breast, which means the meat stays juicy even after being grilled. Recipe compliments of Leopard’s Leap.

Ingredients 

• 1 kg boneless chicken thighs (cut into 3–4 cm cubes; thighs stay juicier than breast)
• 3 tbsp thick plain yoghurt
• 3 tbsp olive oil
• 3 garlic cloves (minced)
• Juice of 1 lemon
• 1 tsp ground cumin
• 1 tsp smoked paprika (or sweet paprika)
• ½ tsp ground coriander
• ½ tsp chilli flakes (adjust to heat preference)
• 1 tsp salt
• ½ tsp black pepper

Method

1.  In a bowl, mix yogurt, olive oil, garlic, lemon juice, and all spices.
2. Add chicken cubes, coat well, and cover. Refrigerate for at least 4 hours (overnight gives the best flavour).
3. Thread the chicken onto skewers. Grill over medium-high coals (or a hot grill pan) until lightly charred outside (10–12 min, turning often).
4. Serve on a flatbread with chopped tomato and cucumber, drizzle tahini over the chicken with a little bit of chilli oil.