Solo: Baharat Chicken Skewers

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Solo: Baharat Chicken Skewers

Baharat spiced chicken skewers served with roast veggies & tahini on the side.

Ingredients to serve 1

  • ½ tbsp x sunflower seeds
  • ¼ x beetroot – peel & dice (1½ cm)
  • ¼ x butternut – dice, skin on (1½ cm)
  • ½ x carrots – trim ends, peel & slice at an angle (1cm)
  • 2 x chicken breasts – cut into cubes (2cm)
  • 2 x skewers
  • ¼ tbsp x Baharat Spice Mix
  • 1 tbsp x tahini
  • ¼ x lemon – cut in half & juice
  • 3g x parsley – chop leaves roughly
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Sunflower seeds: Place a pan on high heat and dry toast for 2-3 minutes until browned. Toss often to make sure they don’t burn.

Step 3

Roast veggies: Place the beetroot, butternut and carrots on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix and arrange in a single layer (make sure not to overcrowd the tray, rather use two trays). Roast for 20-25 minutes until golden and cooked.

Step 4

Chicken skewers: Thread the chicken cubes onto the skewers, season with salt and pepper and sprinkle with the Baharat Spice Mix. Place a pan on medium-high heat with a knob of butter. When the butter has melted, add the chicken skewers and cook for 8-10 minutes, turning every 2 minutes to make sure they’re cooked through and browned evenly.

Step 5

Tahini: Place the tahini in a bowl and slowly mix in a little water, enough to turn the mixture into a pouring consistency. The tahini will go thicker when you start adding the water but keep adding a little at a time. Eventually it will become a runny consistency. Season with salt and pepper and lemon juice to taste.

Step 6

Serve the chicken skewers with the roast veggies. Sprinkle over the chopped parsley and toasted sunflower seeds and drizzle over the tahini.