Recipe Ingredient

Baharat Chicken Shish

• 6 Boneless Skinless Chicken Thighs
• 1/4 c. Plain Yogurt
• 2 tsp. Baharat Spice Mix, plus extra to serve
• 2 Lemons
• 1 Garlic Bulbs

• Place the chicken thighs in a bowl with the yogurt, spice mix, 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Cut 6 thin slices off one of the lemons and put aside, then squeeze the juice from the rest of the lemon into the bowl. Toss everything together really well, then cover and leave to marinate in the fridge for at least 2 hours, preferable overnight.
• Preheat the oven to 400°F. Thread the chicken and lemon slices onto one large metal skewer, alternating chicken and lemon slices, and rest it over a roasting pan that's slightly smaller than the skewer (so that the meat is suspended above the pan). Slice the garlic bulb in half and place cut side down in the pan. Halve and throw in the remaining lemon, then roast for 40 minutes, or until gnarly and cooked through.
• To serve, slice the chicken off the skewer, squeeze the sweet roasted garlic out of its papery skins and toss with the chicken, and sprinkle over a little extra baharat spice. Drizzle over any pan juices, and serve the jammy lemon alongside, for squeezing over. Delicious served with flatbreads, salad and pickles.