Persian Chicken
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Ingredients:
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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.
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.