Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp. smoked paprika
  • 1/2 tsp. cayenne pepper (1/2 tsp. for flavour or up to 1 tsp. for a bit of heat)
  • 2 tsp. fresh oregano leaves (finely chopped (or 1/2 tsp. dried))
  • 6 cloves garlic (finely chopped)
  • 1/2 tsp. fine sea salt
  • Freshly ground black pepper
  • 2 Tbsp. extra virgin olive oil
  • 8 boneless skinless chicken thighs (, trimmed of visible fat and cut into three pieces)
  • 12 oregano sprigs (halved)
  • 2 lemons (halved)
  • 1 cup plain greek-style yogurt
  • 1/2 cup cilantro leaves (chopped (or sub flat leaf parsley))
  • 1/2 tsp. coriander
  • 1/2 tsp. fine sea salt
  • Freshly ground black pepper
  • For garnish: pinch of paprika (cayenne or smoked paprika)

Instruction

  • Preheat on high a BBQ grill, grill pan on the stove-top or oven broiler, with rack about 6-inches from heat. If using oven broiler, line a baking sheet with aluminum foil and set aside.
  • In a large bowl, mix together the paprika, cayenne, oregano garlic salt, pepper and oil. Add prepared chicken and mix well to coat.
  • Thread the chicken onto 3 or 4 long metal skewers and tuck 3 oregano sprigs onto each skewer between the chicken pieces. Be sure not to push the chicken together too much, so it cooks quickly and evenly.
  • Cook the chicken on the BBQ for 3-4 minutes per side, in a grill pan for 4-5 minutes per side or under the broiler for 5-6 minutes per side (on aluminum foil lined baking pan), or until charred in spots and cooked through. When you turn the chicken over, place the lemon halves cut side down on the grill or grill pan or cut-side up under the broiler and allow them to cook until the chicken is done.
  • Meanwhile, to make the coriander yogurt sauce, place the yoghurt, cilantro (or parsley) leaves, coriander, salt and pepper in a small food processor and process for 30 seconds to combine.
  • Serve the skewers with the yogurt sauce, grilled lemon and micro greens or a salad, if you like.