Turkish Style Chicken with Yoghurt and Cumin

9:00 pm on 4 July 2005

(Serves 6)


  • 12 boneless chicken thighs, skin on
  • 2 tablespoons cumin seeds, toasted and ground
  • 1 small onion, chopped
  • 4-6 cloves garlic, crushed
  • 1 tablespoon paprika
  • juice of 1 lemon
  • 1 cup plain, unsweetened yoghurt
  • sea salt and freshly ground pepper
  • lemon wedges, a few black olives and flat-leaf parsley leaves to garnish


Place the chicken thighs in a shallow dish.

Combine the cumin, onion, garlic, paprika and lemon juice in the food processor or blender and blend to a pulp.

Add the yoghurt and pulse briefly to combine.

Pour over the chicken and toss well to coat.

Cover and marinate for 1 hour or overnight in the refrigerator.

Preheat a ridged grill plate or barbecue.

Season the chicken with salt and pepper and grill until it is golden and the juices run clear – about 6 minutes each side.

Garnish with lemon wedges, black olives and flat-leaf parsley leaves.

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