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

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

WHEN YOU’RE READY TO COOK, LIGHT A GRILL OR BARBECUE TO MEDIUM HEAT

THREAD THE CHICKEN PIECES ONTO SKEWERS AND GRILL OVER DIRECT HEAT FOR AROUND 10 MINUTES, TURNING REGULARLY, UNTIL COOKED THROUGH AND LIGHTLY CHARRED

COMBINE THE YOGHURT WITH THE HARISSA AND SOME SALT

150G OF YOGHURT
1 TBSP OF HARISSA

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

SERVE THE CHICKEN WITH THE HARISSA YOGHURT, FLATBREAD OR PITTA AND PICKLED APRICOT SALSA

FLATBREAD, OR PITTA