Alma Mediterranea by Marcia Barrington

Recipes from the Mediterranean, Middle East & North Africa

Follow Marcia Barrington’s blog to discover new ways to enjoy fresh and exciting ingredients with her Mediterranean inspired recipes.

Spiced yoghurt chicken with lemon, pistachio and mint

Spiced yoghurt chicken with lemon, pistachio-mint yoghurt

Grilled yoghurt-spiced chicken skewers

Serves 6

 

These skewers can be made up as you need them or to get ahead; simply marinate the chicken in the yoghurt spice mix the day before cooking.

 

12 large skinless boneless chicken thighs

4 large BBQ skewers (You can fit 3 thighs comfortably on each skewer)

125ml real Greek yoghurt

2teaspoons ground cumin

2teaspoons ground coriander

2teaspoons Spanish sweet smoked paprika (I like ‘la chinata’ pimentón brand best)

2 teaspoons of fennel seeds lightly crushed

Good pinch of dried chilli flakes

A little Malden or Himalayan pink salt

 

Lemon, pistachio mint yoghurt to serve on the side

250ml Greek yoghurt

2-3stalks of fresh mint leaves (approx. 15 leaves) very finely sliced

2-3tablespoons of chopped pistachios

Zest and juice of 1unwaxed lemon

A little Malden or Himalayan pink salt

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Chicken:

Trim any excess fat from the chicken thighs. Place in a bowl and set to one side.

Combine the Greek yoghurt with the spices then add to the chicken.

Give everything a good stir so the yoghurt evenly coats the thighs.

Take a metal skewer and thread the chicken weaving in and out of each thigh.

You’ll probably get 3 thighs to a skewer.

When you have finished threading on, pop back in the fridge wrapped well until you are ready to grill.

 

Yoghurt:

For the yoghurt - mix all of the ingredients together and season to taste.

Add more lemon juice if you like a sharper, pronounced flavour.

Pop in the fridge covered until needed.

 

Grill:

Light up the BBQ or preheat the grill to high.

If using a kitchen grill, once preheated turn the thermostat to medium just as you put the chicken on to cook. For a gas BBQ I’d turn down to around the 200c/400f mark after preheating to high.

 

Season the skewers and place on the BBQ or grill turning occasionally until cooked through. They will take around 20-25minutes to cook. If you are worried about whether the chicken is ready, you can always invest in a little meat thermometer? Chicken should be cooked to 165f/74c. Failing that, pull the meat apart slightly in the centre and feel if the heat has penetrated? It should feel hot inside. If it’s not then keep cooking!

When cooked lay the skewers out on a platter accompanied by the yoghurt