Baharat chicken kebabs with pickled apricot salsa

  • 2
  • 45 minutes plus 2–12 hours for marinating chicken

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.

First published in 2023




  • 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

To serve



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


Combine the honey, lemon juice and 50 ml water and mix well to combine. Add the diced apricots and red onion and set aside


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


Combine the yoghurt with the harissa and some salt


Serve the chicken with the harissa yoghurt, flatbread or pitta and pickled apricot salsa

  • flatbread, or pitta
First published in 2023

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