Ingredients
- 700g boneless chicken thighs, cut into chunks
- 150g natural yoghurt
- 3 garlic cloves, grated
- 1 tbsp fresh ginger, grated
- 1 tbsp baharat spice blend
- 1 tbsp neutral oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- For the Apricot Salsa:
- 100g dried apricots, finely diced
- 1/2 small red onion, finely diced
- 2 tbsp lemon juice
- 1 tsp honey
- 1 tsp pomegranate molasses
- 1 tbsp olive oil
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh dill
- Pinch of salt
- For the Harissa Yoghurt:
- 150g natural yoghurt
- 1 to 2 tsp harissa paste
- Squeeze of lemon juice
- Pinch of salt
- To Serve:
- Flatbreads
- Salad leaves
- Lemon wedges
Nutrition (per serving)
- Calories: 490
- Protein: 40g
- Fat: 25g
- Carbs: 25g
Method
- Mix the yoghurt, garlic, ginger, baharat, oil, salt and pepper in a large bowl.
- Add the chicken and coat well.
- Cover and marinate for at least 4 hours, or overnight for best flavour.
- For the salsa, mix the apricots, red onion, lemon juice, honey, pomegranate molasses, olive oil, herbs and salt. Leave to soften while the chicken marinates.
- Mix the yoghurt, harissa, lemon juice and salt to make the sauce.
- Thread the chicken onto skewers.
- Cook on a BBQ or grill for 12 to 15 minutes, turning until charred and cooked through.
- Serve with flatbreads, apricot salsa and harissa yoghurt.
Notes
Baharat brings warm, aromatic spice rather than aggressive heat. The apricot salsa lifts the whole dish, so don’t skip something sharp or fruity on the side.