Persian Chicken
Ingredients:
  • 6 large chicken thighs, boneless and skinless
  • 2 heaped tbsp. Attar Baharat Blend
  • 2 tbsp. Extra-Virgin Olive Oil
  • 2 tbsp. Chabani Chili Olive Oil
  • Pita bread, to serve
  • Cilantro, to serve
  • Plain yogurt, to serve                    
  • Juice ½ lemon​​
Directions:
Cut each thigh into strips and place in a bowl that also has a cover.
Sprinkle with the 2 tbsp Baharat and the 4 tbsp olive oil and a squeeze of lemon. Mix well and leave to marinate in the fridge for at least one hour (up to six).

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.

If grilling, grill until golden color, turning often, for approximately 20-25 minutes.

If cooking in the oven, heat to 375 F. Sear the skewers in a hot frying pan, then transfer to the oven. Roast until golden and cooked (about 15-18 mins).

Rest for 5 mins and squeeze with lemon juice. Serve in pita pockets with cilantro, yoghurt, and salad.