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Roast Baharat Chicken

September 09, 2016

Roast Baharat Chicken

Enjoy moments with your friends and family with this super easy Roast Baharat Chicken recipe. Good food always brings good conversation!

Serves: 4-6

  • 6 large chicken thighs, boneless and skinless
  • 3 garlic cloves, crushed
  • 1 heaped tbsp Baharat Spice
  • Juice ½ lemon
  • Pitta bread, to serve
  • Coriander, to serve
  • Plain yoghurt, to serve
  1. Cut each thigh into strips and place in a bowl. Sprinkle with the garlic and the baharat. Mix well and leave to marinate in the fridge for at least one hour (up to six).
  2. Using two metal skewers about 5cm (2in) apart, thread a quarter of the meat onto the skewers. Repeat, making 4 pairs of skewers in total. Make sure that the chicken is packed quite tightly.
  3. Heat the oven to 220°C (gas mark 9). Sear the skewers in a hot frying pan, then transfer to the oven. Roast until golden and cooked (about 15 mins).
  4. Rest for 5 mins and squeeze over lemon juice. Serve in pitta pockets with coriander and yoghurt, and salad.


Click here to buy Baharat Spice and other herbs and spices



Source: House & Garden



Photo Credit to: House & Garden

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