Description
A lively and comforting dish featuring baharat-spiced chicken skewers served with crispy fennel and a tangy chive sour cream.
Ingredients
Scale
- 600g chicken thigh fillets, cut into strips
- 120ml extra virgin olive oil
- 2 tbsp baharat spice
- 1 fennel bulb, sliced into 2cm wedges
- 3 Lebanese flatbreads, torn into small pieces
- 1 tbsp dried oregano
- 250g baby cucumbers, halved horizontally and sliced on an angle
- 1 bunch of radishes, leaves removed, cut into small wedges
- 120g sour cream
- 1 lemon, zested and juiced
- 1/2 small bunch chives, finely chopped
- Salt flakes to taste
- 8 metal or pre-soaked bamboo skewers
Instructions
- Preheat oven to 190°C and line a large baking tray with baking paper.
- Combine chicken, 60ml oil, baharat, and salt in a bowl. Set aside to marinate for 30 minutes.
- Arrange fennel on tray, drizzle with 1 tbsp oil, and season. Roast for 30 minutes until caramelized, turning once during roasting.
- Place torn bread on tray, drizzle with 1 tbsp oil, and season with salt and oregano. Bake for 3-5 minutes until crispy.
- Thread chicken onto skewers and grill on high for 4-5 minutes on each side until charred and cooked through.
- For chive sour cream, combine sour cream, lemon zest, lemon juice, chives, and season with salt in a bowl.
- On a platter, combine cucumber, radish, and remaining 1 tbsp oil. Top with crispy bread, roasted fennel, chive sour cream, and chicken skewers to serve.
Notes
Marinate chicken for up to 24 hours for deeper flavor. Assemble salad just before serving to keep ingredients fresh.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Grilling
- Cuisine: Modern Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 6g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg