Chicken Kebab, Toum and Green Pickle Chilli from Zareh

Ingredients 

• 1 brown onion, quartered 
• 100 ml olive oil 
• 1 tsp ground fenugreek leaves 
• 2 tsp ground turmeric 
• 1 kg chicken thigh fillets, skin-on, cut into 4 cm chunks 
• 1 small bunch flat-leaf parsley, roughly chopped 
• 150 g pickled Turkish chillies, roughly chopped 
• 200 g Sarafian Toum 

Marinating time: overnight 

Instructions 

• Place the onion in a small food processor and blend until smooth. Strain through cheesecloth to extract the onion juice — you want about 100 ml. Discard the onion solids. In a large bowl, combine the onion juice, olive oil, ground fenugreek and ground turmeric. Mix well, then add the chicken and massage the marinade into the meat. Refrigerate overnight. 
• When ready to cook, heat a barbecue or chargrill pan over medium–high heat. Thread the chicken onto skewers, skin-side facing up. Sprinkle with salt and grill, turning occasionally, until just cooked through. 
• Remove from the heat and brush liberally with toum. Transfer to a large serving plate. 
• In a medium bowl, combine the parsley and chillies. Add a splash of pickling liquid to make a dressing. Serve the barbecued Persian skewers with the pickled herb salad and extra toum. 

Zareh - 368 Smith Street, Collingwood