Ingredients
6 large chicken thighs, boneless & skinless
3 garlic cloves, crushed
1 heaped tbsp baharat or Garam Masala
Juice of ½ lemon
Pitta bread, to serve
Coriander, to serve
Plain yoghurt, to serve
BAHARAT:--
1½ tbsp dried mint
1 tbsp dried oregano
1½ tsp ground cinnamon
1½ tsp ground coriander
1½ tsp ground cumin
1½ tsp ground nutmeg
1½ tsp SIDS SALT & PEPPER
Directions
In a pestle and mortar, grind SIDS SALT & PEPPER and all the Baharat ingredients together for 2-3 minutes. (The mix will keep for up to 1 week.)
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).
Using two metal skewers about 5 cm 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.
Heat the oven to 220°C. Sear the skewers in a hot frying pan, then transfer to the oven. Roast until golden and cooked, about 15 minutes.
Rest for 5 minutes then squeeze over lemon juice. Serve in pitta pockets with coriander, yoghurt and salad.
