• 8 boned, skinless chicken thighs


  • 1 lemon
  • 1 tbsp sumac
  • 1 tsp ground cumin
  • 1 tbsp dried oregano
  • 2 cloves garlic, crushed
  • 1 tsp salt
  • 2 tsp sesame seeds
  • 2 tbsp olive oil
  • ½ bunch soft thyme, chopped
  • To Serve:
  • handful chopped parsley or coriander
  • pitta or flat bread
  • hummus
  • pickled chillies
  • pitted olives
  • radishes, roughly chopped
  • extra virgin olive oil


  1. Cut the chicken thighs into bite-sized pieces.
  2. For the marinade, peel strips of lemon zest and put in a large non-metallic bowl or large re-sealable sandwich bag with the juice of the lemon and remaining marinade ingredients. Add the chicken, mix well to coat, cover (if in a bowl) and leave to marinade ideally overnight in the fridge.
  3. Once marinated, thread the chicken onto skewers, leaving a small gap between pieces to ensure even cooking.
  4. Prepare the barbeque with the baffle in the down position set at a hot temperature for grilling (about 250-350°C).
  5. Cook the skewers for 6-8 minutes, turning occasionally, until you have a golden crust. Transfer to a plate while you heat through the pitta or flatbread, to give it a slightly charred edge.
  6. Scatter parsley or coriander over the chicken and serve with the pitta, hummus, some pickled chillies, olives, radishes, a drizzle of extra virgin olive oil and lemon to squeeze over.
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