How to make tumeric chicken kebabs

I’ve barbecued in the dark, in the rain and next to a dodgy car park just outside of New York City. I burned food, I’ve served it undercooked (prawns – not a good idea) and I’ve left food overnight on the grill and found it the next day, resembling the culinary equivalent of Lindow Man.

But despite my less than stellar track record, I still chomp at the bit to barbecue.

Perhaps it taps into some primordial need to cook over fire but come to think of it, it’s probably just because it tastes really good.

I wouldn’t say that everything tastes better barbecued but I’d come close to it.

Of course there are burgers and sausages but my go-to favourite these days is chicken thighs. Chicken breasts dry out (the wimps) but thighs can handle the heat.

Marinate them ahead of time and they’re packed with flavour. Marinate them in turmeric – that joyfully yellowy-ochre coloured spice – and you’ve got a happy meal, in the best sense of the words.

I add a bit of creamy dill and cucumber raita to balance the spice, some flat bread and a green salad and I’m sorted.

I haven’t made this recipe standing out in the dark and rain yet but I’m sure I will. It’s only a matter of time.

Turmeric chicken kebabs with cucumber and dill raita

Serves 3-4

500g chicken thighs
1 tsp turmeric
½ tsp cumin powder
¼ tsp cayenne powder
1 Tbsp olive oil
1 Tbsp Greek yoghurt
1 clove garlic, finely mined
½ tsp salt
Wedges of lemon or lime, to serve

Raita

1 small cucumber, about 120g
1 heaping Tbsp chopped dill plus a bit extra to garnish
100g Greek yoghurt
Salt and pepper
Generous squeeze of lemon juice

Place most – about ¾ — of the minced garlic in a large bowl, reserving the rest for the raita. Add the spices, yoghurt and oil and stir together. Cut the chicken thighs into chunks, aiming for roughly uniform pieces. A large thigh will give you about 6 pieces while a smaller one will be around 4. Toss the thighs in the marinate so they’re uniformly coated. Refrigerate for several hours.

When you’re ready to grill, put the chunks onto metal skewers or bamboo skewers that have been thoroughly soaked in water. Grill over medium-high heat until nicely charred and cooked through.

To make the raita, dice the cucumber and place it in a bowl with the remaining minced garlic, dill and yoghurt. Mix and add in the lemon juice and salt and pepper.

Serve the skewers hot with the raita on the side.

@juliapleonard