BAHARAT CHICKENKEBABS

WITH PICKLED APRICOT SALSA

Ingredients

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
2 TSP NEUTRAL OIL
SALT

PICKLED APRICOT SALSA

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
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

TO SERVE

FLATBREAD, OR PITTA
150G OF YOGHURT
1 TBSP OF HARISSA
1 TBSP OF HARISSA

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

The Best of the
Mediterranean

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