“MEAT AND SALAD CAN BE SO MUCH MORE THAN JUST YOUR STANDARD BARBECUE FARE. THESE DISHES ARE ALL SO VIBRANT, WITH POPS OF COLOUR AND FLAVOUR. PERFECT FOR FRESH SPRING FEASTING.”
BAHARAT CHICKEN SKEWERS WITH FENNEL FATTOUSH
SERVES 4
You will need 8 metal or pre-soaked bamboo skewers for this recipe.
600g chicken thigh fillets, cut into strips
120ml extra virgin olive oil
2 tbs baharat spice
1 fennel bulb, sliced into 2cm wedges
3 Lebanese flatbreads, torn into small pieces
1 tbs dried oregano
250g baby cucumbers, halved horizontally and sliced on an angle
1 bunch of radishes, leaves removed, cut into small wedges
CHIVE SOUR CREAM
½ cup (120g) sour cream
Zest and juice of 1 lemon
½ small bunch chives, finely chopped
Preheat oven to 190°C. Line a large baking tray with baking paper.
Combine chicken, ¼ cup (60ml) oil, baharat and 1 tsp salt
