Trim excess fat from the thighs. If skin is attached remove carefully and set aside for crisping (reserve 200g). Cut thighs into roughly 3–4 cm cubes suitable for skewering.

Make marinade

In a bowl combine 3 tbs olive oil, smoked paprika, ground cumin, minced garlic, lemon juice, brown sugar, 1.5 tsp salt and 0.75 tsp pepper. Whisk until emulsified.

Toss chicken cubes in the marinade to coat evenly. Cover and refrigerate for at least 1 hour and up to 6 hours (longer for more flavor).

Skewers & Chicken Skin Crisp

Soak skewers (if wooden)

If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning.

Prepare skin

Pat the reserved chicken skin dry with paper towel and sprinkle 1/2 tsp salt over it. Cut into 3–4 cm pieces or strips so they can be quickly crisped.

Heat a heavy frying pan over medium-high heat with 3 tbs neutral oil. When hot, add chicken skin pieces in a single layer and fry for 3–5 minutes per side until deeply golden and crisp. Remove to paper towel-lined plate to drain. Reserve for garnish.

Thread marinated chicken onto skewers, leaving a small gap between pieces for even cooking. Preheat barbecue grill or chargrill to medium-high (approx. 200–230°C).

Grill skewers for 10–12 minutes, turning every 3–4 minutes, until an internal temperature of 74°C is reached and edges are charred slightly. Remove and rest for 3 minutes.

Herb Labneh

In a small bowl combine 250 g labneh, chopped parsley, chopped mint, lemon zest, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp pepper. Stir until smooth and taste; adjust seasoning. Chill until ready to plate.

Pickled Cabbage

In a jar or bowl whisk together 4 tbs rice vinegar, 4 tbs water, 1 tsp sugar and 1/2 tsp salt until dissolved. Add shredded red cabbage, toss to coat, and let sit at room temperature for at least 20 minutes (or refrigerate for up to 24 hours) to pickle lightly.

Seasonal Salsa

Combine quartered cherry tomatoes, diced cucumber, red onion, chopped coriander, lime juice, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp pepper in a bowl. Gently toss and allow to sit 10 minutes for flavors to marry.

Sweet Chilli Mayo & Garnish

Mix 1/2 cup mayonnaise with 2 tbs sweet chilli sauce until smooth. Taste and add more chilli sauce if you prefer it sweeter or spicier.

To serve: Spread a spoonful of herb labneh onto each plate. Place a grilled chicken shish on top. Add a small mound of pickled cabbage and a spoonful of seasonal salsa alongside. Drizzle sweet chilli mayo over the chicken, crumble or scatter crisped chicken skin over the top, and finish with fresh coriander leaves and a lemon wedge.