Tel: 0207 636 1367
22 Harley St, London W1G 9PL

Serves 8 [allowing for one kebab per person]
Preparation time 20 minutes plus allow for 4 hours marinating time [or overnight]. If using wooden skewers, soak in cold water for 30 minutes before using.
Cooking time 6 – 8 minutes.


  • 120ml [½ cup] olive oil,
  • finely grated rind and juice of 1 large lemon,
  • 2 teaspoons finely chopped fresh red chillies or crumbled dried red chillies,
  • 12 skinless, boneless chicken thighs, each cut into 3-4 pieces,
  • salt and freshly ground black pepper.

Make the marinade by mixing the oil, lemon rind and juice, and chillies in a large shallow non-metallic dish. Add salt and pepper to taste and whisk well. Add the chicken pieces to the dish, turning to coat with the marinade. Cover and place in the fridge for 4 hours or preferably overnight.

When ready to cook, prepare a barbecue or preheat the grill and thread the chicken pieces on to eight oiled metal skewers. Cook on the barbecue or under a hot grill for 6-8 minutes turning frequently, until tender. Serve.