WITH PICKLED APRICOT SALSA
BAHARAT CHICKENKEBABS

Ingredients
PICKLED APRICOT SALSA
TO SERVE
Step 1
COMBINE THE YOGHURT, GARLIC, GINGER AND BAHARAT WITH SOME SALT AND MIX WELL. ADD THE CHICKEN PIECES AND MIX WELL TO COMBINE. COVER AND REFRIGERATE – OVERNIGHT IF POSSIBLE OR FOR AT LEAST A FEW HOURS
4 BONELESS, SKINLESS CHICKEN THIGHS, CUT INTO CHUNKS
100G OF YOGHURT
4 GARLIC CLOVES, GRATED TO A PASTE
3 IN OF FRESH GINGER, GRATED TO A PASTE
1 TBSP OF BAHARAT POWDER
SALT
Step 2
COMBINE THE HONEY, LEMON JUICE AND 50 ML WATER AND MIX WELL TO COMBINE. ADD THE DICED APRICOTS AND RED ONION AND SET ASIDE
1 TBSP OF HONEY
50ML OF LEMON JUICE
100G OF DRIED APRICOTS, CUT INTO A FAIRLY SMALL DICE
1/2 SMALL RED ONION, VERY FINELY DICED
Step 3
WHEN YOU’RE READY TO COOK, LIGHT A GRILL OR BARBECUE TO MEDIUM HEAT
Step 4
THREAD THE CHICKEN PIECES ONTO SKEWERS AND GRILL OVER DIRECT HEAT FOR AROUND 10 MINUTES, TURNING REGULARLY, UNTIL COOKED THROUGH AND LIGHTLY CHARRED
Step 5
COMBINE THE YOGHURT WITH THE HARISSA AND SOME SALT
150G OF YOGHURT
1 TBSP OF HARISSA
Step 6
DRAIN THE APRICOTS AND ONIONS AND MIX WITH ALL THE OTHER SALSA INGREDIENTS
1 TBSP OF POMEGRANATE MOLASSES
1 HANDFUL OF MINT LEAVES, CHOPPED
1 HANDFUL OF FRONDS OF FRESH DILL, CHOPPED
6 TBSP OF EXTRA VIRGIN OLIVE OIL
Step 7
SERVE THE CHICKEN WITH THE HARISSA YOGHURT, FLATBREAD OR PITTA AND PICKLED APRICOT SALSA
FLATBREAD, OR PITTA