Add all the herbs and spices, garlic, lemon, salt and pepper, and the wine, to a bowl with the chicken and mix thoroughly to ensure the chicken is fully coated.
Cover the bowl and leave for at least 30 minutes, but overnight if possible.
Once marinated, open the chicken thigh and thread them onto the skewers.
Grill the chicken for around 15 minutes, turning at least 2-3 times to stop them drying out. If they look like they’re drying use some of the leftover marinade to baste the chicken.
Enjoy with a side salad, lettuce, tomato, pita bread and homemade tzatziki.Total cost £2.85, 71p per servingFigures are correct at the time of calculation. Prices are based on a generic, mid-price range supermarket, choosing their own value brand.Nutrition data provided is provided as an estimate only. It is the reader's responsibility to calculate the nutritional information with the actual ingredients you use in your recipe if you need to follow a particular diet or for medical purposes.