Roast Baharat Chicken
Roast Baharat Chicken draws on a traditional Middle Eastern spice rub to lend an easy flourish to everyday roast chicken.
4 Chicken Breasts, skinless
3 Garlic Cloves, crushed
1 heaped Tbsp Baharat
Juice of a Lemon
Pitta bread, to serve
Coriander, to serve
Plain Yoghurt, to serve
Cut the Chicken 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 5cm (2in) apart, thread a quarter of the meat onto the skewer
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, for about 15 mins
Rest for 5 mins and squeeze over Lemon juice
Serve in pitta pockets with coriander and yoghurt, and salad.