Ingredients:

  • 100g Greek-style yogurt
  • 1 Lemon, zested and juiced
  • 3 Garlic cloves, crushed
  • 2 tbsp Olive oil
  • 2 tsp Dried oregano
  • 2 tsp Ground cumin
  • 1 tsp Paprika
  • Salt and freshly ground black pepper, to taste
  • 6 boneless, skinless Chicken thighs, cut into bite-sized pieces
  • 350g Cabbage & Corn Slaw
  • 600g Brown Butter Pilaf
  • 100ml Tahini Dressing
  • 50g Harissa Sticky Onions
  • 4 tbsp Seedy Gremolata

Instructions:

  1. Combine yogurt, lemon zest and juice, garlic, olive oil, oregano, cumin, and paprika in a bowl. Season well with salt and pepper. Add the chicken thighs and mix to coat. Marinate for at least 1 hour, or preferably overnight, in the refrigerator.
  2. Preheat your grill to high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
  3. Thread the marinated chicken onto metal skewers (or directly onto the grill grate). Shake off any excess marinade. Place on a baking tray for easy transport to the grill. Grill for 12-15 minutes, turning frequently, until charred and cooked through (internal temperature reaches 165°F/74°C).
  4. While the chicken is grilling, combine the cabbage & corn slaw, brown butter pilaf, tahini dressing, and harissa sticky onions in a large bowl. Toss gently to combine.
  5. Divide the salad mixture evenly among four plates. Remove the grilled chicken from the skewers and scatter it over the salad. Top with the seedy gremolata and serve immediately.