Shish Taouk

Method

1. In a bowl large enough to hold the chicken, whisk 60 g of thick strained yoghurt with 2 garlic cloves crushed to a paste, 1 tbsp of lemon juice, 2 tsp of olive oil and 1 tsp of tomato purée until smooth and evenly pink.
2. Stir in 0.5 tsp of sweet paprika, 0.25 tsp of ground allspice, 0.25 tsp of dried oregano, 1 pinch of ground cinnamon, 0.5 tsp of salt and 0.25 tsp of freshly ground black pepper.
3. Cut 180 g of boneless skinless chicken thigh into even 3 cm cubes and turn them through the marinade so every piece is coated. Cover and refrigerate for at least 4 hours, ideally overnight — the yoghurt and lemon tenderise the meat and the acid needs that time to work.