A tasty and healthy alternative to a take-away...

 What you will need 

• 100ml of buttermilk (or full fat yoghurt) 
• ½ tsp ground cumin
• ¼ tsp cayenne pepper
• 1 tsp sweet paprika
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp hot red pepper paste (or harissa) 
• Grated zest of 1 lemon
• 1 tsp salt
• ¼ tsp pepper
• 8 chicken thighs, deboned skinned and quartered
• 2 green peppers
• 2 red peppers
• 1 red onion, peeled and quartered 

Marinating the chicken

• Put the buttermilk, spices, garlic, olive oil, hot red pepper paste, lemon zest and juice, salt, pepper and onion in a bowl and stir together to combine
• Add the chicken pieces to the marinade and massage the mixture into the chicken to ensure it’s evenly distributed and well coated
• Cover the bowl and leave in the fridge for 4-6 hours or preferably overnight

Skewering the chicken

• Skewer the chicken intermittently with red and green peppers
• Place the chicken on a high heat BBQ or grill, turning frequently to ensure the chicken is well coloured on both sides

To serve

• Serve with warm flat breads or pitta and seasoned yoghurt