This recipe makes a delicious lunch when piled into warm pita breads with salad leaves, radishes and cucumber and is also a great one to use when barbecue season arrives. The amounts mean that you might have some leftover zhoug — it can be stored in a jar with a little olive oil and will keep in the fridge for a week, but I’ve never known it to stick around for that long.
You will need 8-10 skewers for this — if you’re using wooden ones, soak them in cold water first to prevent them from burning.
Ben MacAndrews, Laffa, London SE1
Serves
8-10 skewers
Time
20 minutes, plus overnight marinating
01 Cut the chicken thighs into bite-sized pieces. For the marinade, use a peeler