Ingredients

• For the Chicken Marinade

• 2.2 lbs - 1kg skinless chicken thighs, de-boned
• 3 cloves garlic, minced
• 1 small onion, grated or pureed
• 1 tsp smoked paprika
• 1 tsp turmeric
• 1 ½ tsp ground cumin
• 1 tsp salt
• ½ tsp freshly ground black pepper
• ½ tsp dried thyme
• Zest and juice of 1 lemon
• 3 tbsp olive oil
• 3 tbsp plain yogurt
• 1 tsp chili paste

• For the Vegetables

• 4-6 large green chili peppers, trimmed, cut in half
• 4 medium tomatoes, halved
• 2 tbsp olive oil
• ½ tsp dried thyme
• 1 clove garlic, minced
• 1 tbsp balsamic vinegar

• For the Yogurt Sauce

• ½ cup plain Greek yogurt
• 1-2 cloves garlic, finely minced
• Juice of ½ lemon
• ¼ tsp ground cumin
• ¼ cup fresh chopped coriander or cilantro
• Salt and pepper

• Optional Garnishes

• Pomegranate seeds
• Lemon wedges
• Fresh coriander (cilantro) leaves

Steps

• Step 1

  In a large bowl, mix garlic, pureed or grated onion, smoked paprika, turmeric, cumin, salt, black pepper, dried thyme, lemon zest, lemon juice, olive oil, chili paste and yogurt.

• Step 2

  Cut chicken thighs into bite size and add to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or overnight for deeper flavour. Thread (not too tight) on skewers once ready, just prior cooking.

• Step 3

  Thread each type of vegetable (peppers, tomatoes) onto separate skewers for even cooking.

• Step 4

  Make a dressing using olive oil, thyme, garlic, and balsamic vinegar. This will be used to coat veggies while cooking.

• Step 5

  For the garlic yogurt sauce, combine In a small bowl, yogurt, garlic, lemon juice, cumin, and salt. Add chopped coriander (cilantro) Mix well and set aside.

• Step 6

  Preheat a BBQ or grill to high heat. Lightly oil the grates to prevent sticking.

• Step 7

  Grill the chicken for 6-8 minutes per side, on the higher part of BBQ so it doesn’t burn and cooks through. Rotate and brush with olive oil a few times. It should be a slight golden brown and cooked through, with an internal temperature of 165°F – 75°C when ready.  Place on the lower BBQ grate for a minute, so the chicken chars for that BBQ flavour. Remove when you have enough char to your liking.

• Step 8

  Grill each vegetable skewer separately, start without dressing. Then turn. Once you have light char marks, coat with dressing, repeat a few times. Cook until tender and slightly charred (approximately 8-10 minutes for peppers, 5-6 minutes for tomatoes. This can vary considerably with each BBQ.

• Step 9

  Arrange the vegetable skewers and chicken skewers on a large serving platter. Brush vegetables with left over dressing. Serve with the garlic yogurt sauce on the side. Garnish with fresh cilantro.

Little Tips

Serve with couscous, rice pilaf, or warm flatbread to soak up the delicious juices and sauce.