Serves 4 people

Ingredients:

For the Chicken Sosaties:

800g deboned, skinless chicken thighs (cut into 3–4cm pieces)

1 red onion (cut into wedges)

1 red pepper (cut into squares)

1 yellow pepper (cut into squares)

Olive oil for grilling

Salt to taste

8 wooden or metal skewers (if wooden, soak in water for 30 min)

For the Chermoula Marinade:

1 cup fresh coriander leaves (packed)

½ cup fresh parsley leaves (packed)

3 garlic cloves

1 tsp ground cumin

1 tsp ground coriander

½ tsp smoked paprika

½ tsp chilli flakes

Zest & juice of 1 lemon

4 Tbsp olive oil

Salt & black pepper to taste

Method:

Prepare the Chermoula by blending coriander, parsley, garlic, cumin, ground coriander, smoked paprika, chilli flakes, lemon zest & juice, olive oil, salt, and pepper until you have a smooth, thick paste.

Marinate the chicken by placing chicken pieces in a bowl, add chermoula, and mix well to coat.

Cover and refrigerate for at least 2 hours (overnight for best flavour).

Assemble the sosaties by threading chicken, onion wedges, and peppers alternately onto skewers.

Brush lightly with olive oil and season with a little salt.

Cook the sosaties on the braai by grilling over medium-hot coals for 10–12 minutes, turning frequently, until cooked through and lightly charred.

Serve hot with lemon wedges, a simple couscous salad, or flatbreads.