Chicken Street Kebab Bowl

Chicken Street Kebab Bowl Recipe:

- 1 kg chicken thighs
- 3 tablespoons extra-virgin olive oil (EVO)
- 1 tablespoon thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/8 teaspoon (a pinch) nutmeg
- Salt and pepper to taste
- 4 crushed garlic cloves
- Juice of 1 lemon

1. In a large mixing bowl, combine the chicken thighs, EVO, thyme, cayenne pepper, turmeric, cumin, cardamom, cinnamon, nutmeg, salt, pepper, crushed garlic cloves, and lemon juice.
2. Mix all the ingredients well, ensuring the chicken is coated evenly. Cover the bowl and let it marinate for at least 2 hours, but preferably overnight in the refrigerator.
3. Preheat your oven to 200 degrees.
4. Using two metal skewers, thread the chicken thighs, packing them tightly.
5. Take two halves of a red onion and pierce the skewer ends with them to keep the meat standing upright in the oven while cooking. This will give it the charred kebab look and taste.
6. Place the prepared skewers on a baking tray and bake in the preheated oven for about 20-25 minutes or until the chicken is fully cooked and slightly charred.
7. Once cooked, remove the skewers from the oven, and carefully carve down the chicken skewers, replicating the style of kebab shops.
8. Serve the carved chicken over gremolata rice and add friends like hummus, feta, cucumber, tomatoes, and a wedge of lemon for added flavor.