The Grand Tour Story
The Grand Tour climbs higher into the Caucasus where vineyards cover the valleys, medieval watchtowers stand
guard over mountain passes, and every family table seems to groan under the weight of grilled meat, fresh bread
and homemade wine. Georgia doesn't just feed you—it insists you stay for another plate.
We arrive in the Kakheti wine region just as evening falls. Smoke drifts lazily across the vineyards while families
gather around glowing charcoal grills. Our host, Nika, bastes chicken skewers with a walnut, garlic and herb
marinade that's been in his family longer than anyone can remember.
He grins as he hands us a skewer.
"Wine gets the tourists."
"The food brings them back."
After one bite, we couldn't argue.
You’ll Need
For the Chicken
700g chicken thighs, cut into large chunks
2 tbsp olive oil
2 cloves garlic, finely grated, 1 tsp smoked paprika
1 tsp ground coriander, 1 tsp ground cumin, 1 tsp sea salt
½ tsp cracked black pepper
Georgian Walnut Marinade, 100g walnuts, finely ground
2 tbsp Greek yoghurt, 1 tbsp lemon juice
1 tbsp chopped fresh parsley, 1 tbsp chopped fresh coriander
1 garlic clove, finely grated, ½ tsp chilli flakes
To Serve
Warm flatbreads
Sliced red onion, Fresh parsley
Optional but dangerous
Pomegranate seeds
Crumbled feta
Adjika chilli paste
Cold Georgian lager
Method
Preheat your air fryer to 200°C.
In a bowl, combine the ground walnuts, yoghurt, lemon juice, parsley, coriander, garlic and chilli flakes until
smooth.
In a separate bowl, toss the chicken with the olive oil, smoked paprika, coriander, cumin, salt and black pepper.
Fold half of the walnut marinade through the chicken until evenly coated. Reserve the remaining half for serving.
Thread the chicken onto skewers, leaving small gaps between each piece.
Place the skewers into the air fryer basket in a single layer.
Air fry for 12–14 minutes, turning halfway through, until the chicken is beautifully browned and cooked through.
During the final 2 minutes, lightly brush the skewers with a little more of the walnut marinade to build extra
flavour without burning it.
Serve immediately with warm flatbreads, sliced red onion and the remaining walnut sauce spooned alongside.
Finish with fresh parsley and pomegranate seeds if using.