Spiced Chicken Skewers with Baharat and Mint
These vibrant spiced chicken skewers deliver bold Middle Eastern flavors with aromatic baharat spice, cooling yogurt marinade, and fresh mint. Tender, charred chicken chunks are threaded onto skewers and grilled until cooked through, then served alongside warm tortillas, crisp cucumber matchsticks, and tangy lemon wedges. The baharat spice blend—a warm combination of coriander, cumin, and other warming spices—creates complex depth while the yogurt keeps the chicken moist and tender. Perfect for weeknight dinners, casual entertaining, or meal prep. This version stands out by using a prepared baharat mix for consistent flavor and accessibility, paired with fresh herbs and bright citrus for balance. Quick to prepare and grill, it's ideal for anyone seeking restaurant-quality results without fuss.
Ingredients
- 2 tbsp natural yogurt
- 1 tbsp olive oil
- 2 tbsp baharat spice mixzaatar1:1tags:herbaceous
different profile, less warm spices
- fresh mint, chopped, handful
- tortillas
- ½ cucumber
- 2 chicken breasts, cut into large chunks
- lemon wedges
Instructions
- 1
Mix yogurt, olive oil, baharat spice mix, and chopped mint in a bowl.
- 2
Cut chicken breasts into large chunks and add to the marinade, stirring to coat. Let sit for 10 minutes.
- 3
Preheat grill to medium-high.
- 4
Thread chicken chunks onto skewers, dividing evenly.
- 5
Grill for 15 minutes, turning occasionally, until cooked through.
- 6
Warm or griddle tortillas.
- 7
Slice cucumber into matchsticks.
- 8
Serve skewers with tortillas, cucumber, yogurt, and lemon wedges.
Tips
Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Metal skewers require no prep but conduct heat, so handle carefully when turning.
Don't skip the 10-minute marinade—the yogurt's lactic acid tenderizes chicken while baharat spices penetrate the meat. Even a brief marinade improves flavor and texture significantly.
Turn skewers every few minutes rather than leaving them stationary. This ensures even charring and prevents sticking while keeping interiors moist.
Good to Know
Store leftover cooked skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill or in a 180°C oven to avoid drying out.
Marinate chicken in the spice mixture up to 4 hours ahead. Thread onto skewers no more than 2 hours before grilling to prevent moisture loss.
Serve immediately after grilling while chicken is hot and tortillas are warm. Set out yogurt, lemon wedges, and cucumber separately so guests can customize.
Common Mistakes
Don't skip soaking wooden skewers or they will char on the outside before chicken cooks through.
Don't overcook chicken—check for opaque color at the thickest point to avoid dry meat.
Don't marinate longer than recommended or acidic yogurt will make chicken mushy.
Substitutions
different profile, less warm spices
FAQ
Can I make these ahead and freeze them?
Yes, freeze marinated raw chicken on skewers up to 1 month. Thaw overnight in the fridge before grilling. Cooked skewers freeze well for 2-3 months but texture softens slightly upon thawing; reheat gently in the oven rather than microwaving.
What if I don't have baharat spice mix?
Combine 1 tbsp ground coriander, 1/2 tbsp ground cumin, 1/2 tsp paprika, 1/4 tsp black pepper, and 1/4 tsp cinnamon. Adjust quantities to taste. Store-bought ras el hanout or dukkah work as direct substitutes with similar warming spice profiles.
Can I make these in the oven or on a stovetop?
Yes. Oven: thread onto skewers and bake at 200°C for 20-25 minutes, turning halfway. Stovetop: use a grill pan over medium-high heat for 12-15 minutes, turning frequently. Results won't have the same charred flavor, but chicken will cook through evenly.