Chargrilled Halal Chicken Skewers with Toum
Perth summer on a plate. Marinade in the morning, grill at sunset.
Free-range Halal chicken thigh, cubed, marinated in yoghurt, garlic and warm spices, then chargrilled hot and fast until charred at the edges and juicy through the middle. Served with garlicky Lebanese toum, warm pita and a fistful of parsley.
Cook it right
- 01
Marinate
Whisk marinade ingredients in a large bowl. Add chicken and toss to coat every piece. Refrigerate at least 4 hours, ideally 12 – 24.
- 02
Skewer
Thread 4 – 5 pieces per skewer, packing tightly for even cooking. Let sit at room temp for 15 minutes before grilling.
- 03
Grill
Heat a chargrill or BBQ to searing hot. Grill skewers 4 – 5 minutes per side, turning once, until charred at the edges and just cooked through (internal 74 °C).
- 04
Rest
Rest 3 minutes tented in foil. Serve on warm pita with toum, tomato, pickled turnip and parsley.
- The yoghurt-and-lemon marinade tenderises the meat as it flavours it — don't skip the fridge time.
- Bamboo skewers? Soak for 30 minutes first, or they'll ignite on a hot grill.
The exact cuts you'll need
Halal-certified, cold-chain delivered across Perth. Tap to add each one, or grab the full trio in a single click.
