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

2 tbsp sunflower seeds
1 beetroot – peel & dice (1½ cm)
1 butternut – dice, skin on (1½ cm)
2 carrots – trim ends, peel & slice at an angle (1cm)
6 chicken breasts – cut into cubes (2cm)
8 skewers
1 tbsp Baharat Spice Mix
4 tbsp tahini
1 lemon – cut in half & juice
5g parsley – chop leaves roughly
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

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

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.

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.

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.

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.

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


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.