These are so tasty you won’t want to share



500g chicken thighs

3/4 cup five:am Simply Greek Style Yoghurt

1 tbsp freshly grated ginger

2 cloves freshly crushed garlic

1/2 tbsp paprika

1/2 tbsp ground cumin

1 tsp garam masala

1/2 tsp nutmeg

1/4 tsp cinnamon

1 tbsp beetroot powder

2 tbsp oil

2 tbsp lemon juice

Salt (to taste)

Lemon wedges, parsley and extra yoghurt for serving



  1. In a mixing bowl, combine the yoghurt, ginger, garlic, spices, lemon juice, salt and beetroot powder and mix until smooth.
  2. Add in the chicken thighs and mix well until they are evenly coated with the marinade.
  3. Cover the bowl with plastic wrap and place into the fridge for 1-2 hours.
  4. Preheat the oven to 220 degrees.
  5. Skewer the chicken and transfer to a wire cake rack. Place the wire cake tray onto a baking tray to minimise mess and cook in the oven for 25 minutes or until cooked through.
  6. To serve, drizzle with yoghurt and garnish with parsley and lemon wedges