Chicken thighs marinaded overnight in:

  • ¼ cup lemon juice
  • ¼ cup white wine vinegar
  • ¼ cup olive oil
  • 1 cup plain yogurt
  • 8 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon ginger powder
  • ½ teaspoon allspice
  • ¼ teaspoon ground coriander
  • ¼ teaspoon nutmeg powder
  • Salt and pepper to taste

Cooked on a joetisserie on a Kamado Big Joe 3, then taken off the skewer, given a minute or so over direct flame to give a little colour all over and chopped.

Served with:

Spicy pickled red cabbage
Tabbouleh
Zhoug
Labneh

And a sort of Greekish salad.

Bonus picture, some bay leaves harvested from my bay tree, washed and drying for later.