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Delicious spiced chicken skewers served with fennel fattoush salad

Spiced Chicken Skewers with Fennel Fattoush

A delightful chicken dish featuring spiced skewers, roasted fennel, and crispy flatbread, offering a balance of flavors and textures.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Modern Middle Eastern
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Chicken Skewers
  • 600 g chicken thigh fillets, cut into strips Prefer thighs for juiciness; swap for chicken breast strips if you want a leaner option, but watch cooking time.
  • 120 ml extra virgin olive oil Use fruity for flavor; use light olive oil if cooking at higher heat.
  • 2 tbs baharat spice Adds warm, peppery depth; substitute mix of cumin, coriander, paprika, and cinnamon if necessary.
  • 1 fennel bulb, sliced into 2cm wedges Choose heavy bulbs with crisp stalks.
  • 1 tbs dried oregano
  • 8 metal or pre-soaked bamboo skewers
For the Fattoush
  • 3 Lebanese flatbreads, torn into small pieces Any thin pita or lavash works; gluten-free options are available.
  • 250 g baby cucumbers, halved horizontally and sliced on an angle
  • 1 bunch radishes, leaves removed, cut into small wedges
  • 120 g sour cream Greek yogurt or a mix of yogurt and mayo can be used.
  • 1 lemon, zested and juiced
  • 1/2 small bunch chives, finely chopped
  • Salt flakes to taste

Method
 

Preparation
  1. Preheat oven to 190C. Line a large baking tray with baking paper.
  2. Combine chicken, 60ml oil, baharat, and 1 tsp salt flakes in a bowl. Set aside to marinate for 30 minutes.
  3. Arrange fennel on tray, drizzle with 1 tbs oil, and season. Roast for 30 minutes until caramelised.
Crisping the Bread
  1. Place torn bread on tray, drizzle with 1 tbs oil, and season with salt and oregano. Bake for 3-5 minutes until crispy. Set aside.
Cooking the Skewers
  1. Thread chicken onto skewers and grill on high for 4-5 minutes on each side until charred and cooked through. Set aside to rest.
Making the Chive Sour Cream
  1. Combine sour cream, lemon zest, lemon juice, chives, and season with salt in a bowl. Let sit for a few minutes.
Serving
  1. On a platter, combine cucumber, radish, and remaining 1 tbs oil. Top with crispy bread, roasted fennel, chive sour cream, and chicken skewers to serve.

Notes

Freezing and reheating tips: Raw marinated chicken can be frozen for up to one month; thaw overnight in the fridge before cooking.