Middle Eastern Chicken Kebabs

Clean, wash and chop chicken into bite-size pieces. (not too small)

Pat dry with a paper towel to remove excess moisture.

Cut vegetables in half then each half into three and again each third into three.

You want bite-size squares that are almost similar to the chicken pieces.

Soak the bamboo skewers in water for 30 minutes.

Place the chicken pieces in a bowl.

Season with salt, pepper and lemon juice – combine well.

Add all the dry spices and combine well.

Next, add the Greek yogurt and combine well.

Cover the bowl and leave to marinate.

This can be left to marinate for an hour up to 12 hours in the fridge.

Add the chopped veggies to the chicken so they get some of the spices too.

Take the soaked skewers and pat dry.

Thread the chicken and vegetable pieces alternating as much as you can.

I prefer chicken, onion, chicken, tomato or similar. So every skewer has a little of it all.

Heat a grill pan on medium-high heat.

Place few skewers at a time – do not overcrowd the grill.

Let cook for at least 3 minutes before you try to move it.

When it’s done on one side it will release from the pan.

Turn to the other side and cook for 2 to 3 more minutes.

As a guide, each skewer takes 5 to 6 minutes to cook on all sides (thigh meat – breast will get done quicker).

The char marks can be controlled by raising and lowing the heat under the grill.

Server with fragrant rice or pita bread with tahini and hummus.