Step 1
Cut the chicken thighs into small pieces, roughly 4 cm, removing any excess fat. Put into a large mixing bowl.
Step 2
Add the salt, 7 spice bharat, cumin, paprika, sumac, yoghurt, apple cider vinegar, lemon juice and minced garlic and olive oil.
Step 3
Mix well, cover and let sit in the fridge for upto 6 hours or ideally, overnight.
Step 4
Weave 4-5 pieces of chicken lengthways onto each skewer.
Step 5
Roughly chop the parsley leaves, discarding the stems and finely slice the red onion, add to a mixing bowl along with the sumac and toss. Transfer to a serving platter and set aside.
Step 6
Oil and heat a griddle pan, fry pan or barbeque on high heat, and cook the skewers for a few minutes on each side or until charred and cooked through.
Step 7
Transfer to the platter and place on top of the parsley, sumac and onions.
Step 8
Serve along side a zesty salad like Fattoush, flatbread and your favourite dip.
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