Hairy recipe: Chicken skewers with oregano
8 boneless, skinless chicken thighs
1 red pepper, cut into 3cm squares
1 green pepper, cut into 3cm squares
lemon wedges, to serve
2 tbsp olive oil
zest and juice of 1 lemon
1 tsp honey
1 tbsp dried oregano
1 tbsp sweet smoked paprika
½ tsp cinnamon
Salt and black pepper
Cut each of the chicken thighs into 4 pieces, trimming off any large pieces of fat as you do so.
For the marinade, put the olive oil, lemon zest and juice and the honey in a bowl and whisk to dissolve the honey. Add the oregano, paprika and cinnamon, as well as a generous amount of salt and black pepper. Mix thoroughly.
Add the chicken and stir to make sure it is completely covered with the marinade. Cover and leave it in the fridge for at least 3 hours. You can leave it overnight if you like.
Half an hour before you are ready to cook the chicken, remove it from the fridge so it can return to room temperature. Soak 8 wooden or bamboo skewers in water for half an hour. Thread the chicken pieces on to the skewers, alternating them with squares of pepper.
Prepare a barbecue or heat a griddle until very hot. Grill the skewers for 15–20 minutes, turning them regularly, until the chicken and peppers are cooked through and nicely charred in places. Baste the skewers once or twice with the leftover marinade as they cook. Serve with lemon wedges.