Baharat chicken skewers with parsley salad & flatbread

Name: Baharat chicken skewers with parsley salad & flatbread
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 1 tbsp chilli olive oil; 1 tbsp Cooks' Ingredient Baharat spice; 1 unwaxed lemon, zest and juice; 590 g chicken thigh fillets; 2 red onions, finely sliced into rings; 1 tbsp olive oil; 1 tsp sumac; 25 g pack flat leaf parsley, leaves picked; 100 g packs 2 handstretched flat breads, to serve; Extra virgin olive oil, for drizzling

Baharat seasoning brings an aromatic warmth and slightly sweet note to marinated chicken. Fold into warm flatbreads, heap on the salad, and tuck in.

0 out of 5 stars(0) Rate this recipe

High protein

Serves6
CourseMain meal
Prepare20 mins
Cook10 mins
Total time30 mins
Plusmarinating

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp chilli olive oil
1 tbsp Cooks' Ingredient Baharat spice
1 unwaxed lemon, zest and juice
2 x 590g chicken thigh fillets
2 red onions, finely sliced into rings
1 tbsp olive oil
1 tsp sumac
25g pack flat leaf parsley, leaves picked
3 x 100g packs 2 handstretched flat breads, to serve
Extra virgin olive oil, for drizzling

Mix the chilli oil, baharat seasoning and lemon zest in a bowl. Cut each chicken thigh fillet into 4 pieces and add to the marinade. Cover and place in the fridge to marinate for at least 1 hour, or preferably overnight.
Preheat the griddle or grill to medium-hot. Remove the chicken from the fridge and thread onto 12 metal skewers. Cook for 10-15 minutes, turning frequently, until the chicken is cooked through with no pink meat and the juices run clear.
Toss the sliced onion rings with the lemon juice, then leave to steep for 10 minutes. Add the olive oil, sumac and parsley and toss to combine. Warm the flatbreads according to pack instructions.
Serve the chicken skewers with the onion salad and flatbreads, drizzled with extra virgin olive oil.

Cook’s tip

Grab a pot of No.1 Herby Labneh Dip and swoosh it thickly over the flatbreads for a moreish, creamy layer that complements the chicken and salad.

If you are cooking on the barbecue, once the chicken is fully cooked through, put it on the barbecue for a few minutes, turning a couple of times, until lightly charred.

Typical values per (excluding extra virgin olive oil) when made using specific products in recipe