Karen Martini's lemon and cumin barbecue chicken recipe Recipe | Better Homes & Gardens Australia

Ingredients

• Marinade
• 4 tsp cumin seeds
• 1½ Tbsp sea-salt flakes
• 5 cloves garlic, whole
• 1 Tbsp finely chopped preserved lemon
• Zest and juice of 1 lemon
• ⅓ cup extra virgin olive oil
• Freshly ground black pepper, to season
• Chicken
• 8 chicken thigh fillets, skin on, cut into thirds
• Sea-salt flakes and freshly ground black pepper, to season
• 4 large or 8 medium metal skewers
• 2 white onions, peeled and quartered
• 2 small lemons, halved and chargrilled, to serve
• Fresh pita and yoghurt, to serve
• Tabouli
• 100g fine cracked wheat burghul
• 1 Tbsp baharat spice
• 1 large bunch flat-leaf parsley, finely chopped stems and all, plus extra leaves, to serve
• 1 large white onion, diced
• 4 large ripe tomatoes, finely diced
• 100ml extra virgin olive oil
• Juice of 2 large lemons (about 100ml)
• 1 Tbsp sea-salt flakes, to season