If you have time, marinate the chicken overnight. Otherwise, baste it with marinade often during cooking for maximum flavour. Warm the flatbread quickly on the grill, or wrap it in foil and warm it in the oven.
- 1 dried bay leaf, coarsely torn
- 2 garlic cloves, coarsely chopped
- 2 tsp sweet paprika
- ½ tsp ground chilli
- Finely grated rind and juice of 1 lemon
- 50 ml olive oil
- 1.2 kg skinless chicken thigh fillets, trimmed and cut into 3cm pieces
- To serve: flatbread, such as pita, warmed
- 4 vine-ripened tomatoes, cut into wedges
- 250 gm mixed small tomatoes, such as cherry and yellow teardrop, halved
- ½ Spanish onion, thinly sliced
- 50 ml extra-virgin olive oil
- 1½ tbsp aged red wine vinegar, or to taste
- 1Pound bay leaf and 1 tsp sea salt in a mortar and pestle to a fine powder, add garlic and spices and pound to combine. Stir in lemon rind and juice and oil, transfer to a large non-reactive bowl (see cook’s notes p242), add chicken, stir to coat. Set aside to marinate (10 minutes), then thread onto metal skewers (see note).
- 2Preheat a char-grill pan over high heat, then cook skewers, turning and basting occasionally, until cooked through (6-7 minutes).
- 3Meanwhile, for tomato salad, combine ingredients in a bowl, season to taste and toss to combine. Serve with chicken skewers and warmed flatbread.
Use wooden skewers if metal ones are unavailable; soak them in water for 30 minutes to prevent them from burning.
This recipe is from the November 2011 issue of