Make this at your next barbeque! The spice and yogurt marinade (yes I know it’s a lot of ingredients, but it’s worth it) makes the chicken flavorful and succulent. Adapted from The Guardian.

Ingredients

• 1.5 lb boneless and skinless chicken thighs, each cut into 3-4 pieces
• ¼ t ground turmeric
• 1 t allspice
• 1 t ground cardamom
• 1 t ground coriander
• 1 t cinnamon
• 1/2 t black pepper
• 1/2 t paprika
• 1/2 t ground cloves
• 1/2 t ground nutmeg
• 1/2 t ground cumin
• 3 T olive oil
• 70 g Greek-style yoghurt
• 3 T lemon juice, plus extra slices for serving
• Salt and black pepper
• For the sauce
• 80 g good-quality tahini
• 1 garlic clove, peeled and crushed

Instructions

1. Put the chicken in a large bowl with spices, olive oil, yogurt, and 1 T lemon juice. Season with salt and mix to combine.
2. Cover with a plate and marinate for at least half an hour.
3. Combine tahini, garlic, 2 T lemon juice, 1/4 t salt, and 70 ml water. Stir until smooth and pourable.
4. Skewer the marinated chicken onto metal or soaked wooden skewers.
5. Heat oven to 350F.
6. Heat a grill on high, then cook skewers for 8-10 minutes total, turning regularly, until well charred.
7. Transfer the skewers to an oven tray lined with greaseproof paper and bake for 20 minutes, or until cooked through.
8. Serve with tahini sauce and slices of lemon.