The chicken kebab recipe here is made all the more tender marinated in yoghurt which prevents the chicken from drying out during cooking. Chicken thighs is best for this recipe as you will be left with tender chicken once cooked.
Toum is a Lebanese garlic sauce which is essential to serve with these kebabs. Once made, the toum keeps really well in the fridge for several weeks as it is very stable.
Serve it all with the salad and it’s very yummy meal indeed.
Serves 8 
60 2lbs skinless, boneless chicken thighs, cut into pieces
6oz natural yoghurt
1 ½ tsp ground coriander
2 tsp ground cumin
1 tsp sweet smoked paprika
6 cardamom pods, cracked and seeds roughly ground
1 tbsp cider vinegar
3 tbsp olive oil
Sea salt & freshly ground black pepper
For the Toum:
90g garlic cloves (about 2 bulbs)
230ml light olive or other neutral oil
75ml lemon juice
Kebab Shop Salad:
½ Red cabbage, shredded
2 tbsp sweet cider vinegar
3 tbsp extra virgin olive oil
9oz ripe medium tomatoes, sliced into wedges
½ a cucumber, peeled, cored and sliced into half moons
Flat breads or pittas, warmed
Leaves of 2 baby gem lettuce heads
Small handful mint leaves
Small handful coriander leaves
Lemon wedges, to squeeze
Sumac, to sprinkle
1kg skinless, boneless chicken thighs, cut into pieces
180g natural yoghurt
1 ½ tsp ground coriander
2 tsp ground cumin
1 tsp sweet smoked paprika
6 cardamom pods, cracked and seeds roughly ground
1 tbsp cider vinegar
3 tbsp olive oil
Sea salt & freshly ground black pepper
For the Toum:
90g garlic cloves (about 2 bulbs)
230ml light olive or other neutral oil
75ml lemon juice
Kebab Shop Salad:
½ Red cabbage, shredded
2 tbsp sweet cider vinegar
3 tbsp extra virgin olive oil
250g ripe medium tomatoes, sliced into wedges
½ a cucumber, peeled, cored and sliced into half moons
Flat breads or pittas, warmed
Leaves of 2 baby gem lettuce heads
Small handful mint leaves
Small handful coriander leaves
Lemon wedges, to squeeze
Sumac, to sprinkle
