Baharat chicken kebabs with pickled apricot salsa
These grilled chicken kebabs are flavoured with baharat, a spice blend used widely in Eastern Mediterranean cooking. It generally consists of black pepper, cardamom, cloves, cumin, nutmeg, coriander and paprika. It adds a beautiful warmth to these kebabs, which are served with a pickled apricot salsa and harissa-spiked yoghurt.
Ingredients
Metric
Imperial
- 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
Method
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
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
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