Ingredients (serves 4)

• 1 kg boneless chicken thighs (cut into 3–4 cm cubes; thighs stay juicier than breast)
• 3 tbsp thick plain yogurt
• 3 tbsp olive oil
• 3 garlic cloves (minced)
• Juice of 1 lemon
• 1 tsp ground cumin
• 1 tsp smoked paprika (or sweet paprika)
• ½ tsp ground coriander
• ½ tsp chili flakes (adjust to heat preference)
• 1 tsp salt
• ½ tsp black pepper

Method

1. Make the Marinade
   In a bowl, mix yogurt, olive oil, garlic, lemon juice, and all spices.
2. Marinate the Chicken
   Add chicken cubes, coat well, and cover. Refrigerate for at least 4 hours (overnight gives the best flavour).
3. Skewer & Grill
   Thread the chicken onto skewers. Grill over medium-high coals (or a hot grill pan) until lightly charred outside (10–12 min, turning often).
4. Serve
   Serve on a flatbread with chopped tomato and cucumber, drizzle tahini over the chicken with a little bit of chili oil.