1. Place the chicken thighs in a bowl with the yoghurt, spice mix, 1 tablespoon of olive oil and a pinch of sea salt and black pepper.
2. Halve the garlic bulb across the middle, then remove one clove and finely grate half of it into the bowl. Peel and quarter the onions, and finely grate in a couple of the outer petals. Finely grate in the zest of 1 lemon and squeeze in the juice. Toss together well, then either use right away, cover and leave to marinate in the fridge for 2 hours, or ideally overnight.
3. To cook, preheat the oven to 200°C/400°F/gas 6. Slice 8 thin rounds from the remaining lemon, then double skewer the lemon slices and chicken thighs evenly across 2 metal skewers. Rest them over a high-sided roasting tray that’s slightly smaller than the skewers (so that the meat is suspended above the tray). Put the garlic bulb halves and red onion quarters in the tray, then roast for 45 minutes, or until gnarly and cooked through, turning halfway, and adding the drained chickpeas at the same time.
4. Once the chicken is done, transfer the shish to a board to rest. Squeeze the sweet roasted garlic out of its skin and back into the tray, then toss with the chickpeas and onions and portion up.
5. Cut between the skewers all the way down, so you get that lovely contrast of gnarly outside and juicy inside, then serve with a dollop of yoghurt and an extra sprinkle of baharat spice. Great with tomato couscous and cucumber salsa (see below).

Adapted from 5 Ingredients Mediterranean by Jamie Oliver, which is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2023 5 Ingredients Mediterranean).