Persian Chicken
(from our cooking demo)

Ingredients:

• 6 large chicken thighs, boneless and skinless
• 2 heaped tbsp. NHHS Barrett Hill Baharat Blend
• 2 tbsp MOV Extra-Virgin Olive Oil
• 2 tbsp Chaabani Chili Olive Oil​
• Pita bread, to serve
• Cilantro, to serve
• Plain yogurt, to serve                    
• Juice 1/2 lemon

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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.

Enjoy!