Baharat chicken kebabs with pickled apricot salsa

Name: Baharat chicken kebabs with pickled apricot salsa
Total time: 45 min
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; 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; 150g of yoghurt; 1 tbsp of harissa; flatbread, or pitta

by GBC Kitchen

Item 1 of 1

Main
easy
2
45 minutes plus 2–12 hours for marinating chicken

★ ★ ★ ★ ★

5.00

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

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Ingredients

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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

To serve

150g of yoghurt
1 tbsp of harissa
flatbread, or pitta

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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

Combine the yoghurt with the harissa and some salt

150g of yoghurt
1 tbsp of harissa

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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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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