Ingredients
500g chicken thighs, skinless and boneless
3 garlic cloves, minced or very finely chopped
1 heaped tbsp baharat spice mix
1 tsp fine salt
2 medium firm tomatoes, coarsely grated and squeezed dry
1 small onion, coarsely grated and squeezed dry
2 tbsps parsley, finely chopped
150ml natural yoghurt
3g fresh mint leaves, very finely chopped
½ lemon, juice only
Salt
Pepper
Oil
4 pitas

Method
Cut the chicken into large chunks, keeping on any fat. Put the chicken into a food processor long with all the other ingredients. Pulse the processor until the chicken is minced and everything is brought together.  Make sure you don't overmix or your chicken will lose all texture.

Oil your hands and divide the mixture into 12 and then roll and compress into flattened sausage shapes.  Put into the fridge for at least half an hour (but a couple of hours is better) so they firm up and hold their shape.

To make the minted yoghurt, put the last garlic clove into the yoghurt along with some salt, pepper, a squeeze of lemon juice and the mint.  Put into the fridge.

While you wait for your kebabs to firm up, light your braai and when the coals are white hot, you can begin cooking.

Brush the grid with oil, put the chicken on and cook for 5 minutes before turning.  You need to cook them for roughly 12-15 minutes in total and the outside is charred.  Take care as you turn them, you don't want them to break.  Check they are fully cooked through.

Take the chicken off and put the pita bread on.

- Taken from The Nutmeg Trail by Eleanor Ford