This isn’t much of a recipe, but it is inspired by my favourite restaurant in London – Honey and Co.
Honey and Co is a middle eastern café in Warren St and run by a husband, wife and their friends. It is cosy, friendly and the food is spectacular. It is so popular they opened Honey and Spice on the same road to stock spices and food from the restaurant.
For my birthday my friends Libby got me a Ras el hanout spice mix from Honey and Spice and I was really excited to add it to everything!
Ras el hanout spice mix originated from North Africa and is traditionally a mix of cumin, coriander, cinnamon, ginger, turmeric an cardamom. It has a beautiful golden colour and adds so much flavour to meat, grains like cous cous and tagines.
For a family BBQ I decided to experiment with a marinade using yoghurt and the spice mix and everyone loved it so I thought I’d share it here.
Ras el hanout chicken kebabs
- 2-4 chicken breasts or skinless boneless chicken thighs
- 1 500ml pot of Greek yoghurt
- 1 courgette
- 1 pack of chestnut mushrooms
- Olive oil
- Bamboo skewers
- Approximately 1.5 tbsp of ras el hanout spice mix
- Soak the skewers in water - this will stop them from burning
- Chop the chicken into bite sized pieces and place in a bowl
- Add enough yogurt to cover the chicken and add 1 tbsp of the spice and stir well
- Cover and leave to marinate for as long as you can (ideally overnight)
- Chop the bottoms off the mushrooms and slice the courgette into chunks and add to a separate bowel
- Drizzle the vegetables in some olive oil and half a tablespoon of spice mix - mix well
- When you're ready, thread the chicken and vegetables on the bamboo skewers
- Grill the skewers in the oven for 10mins - 15mins until the chicken has cooked through
- If these are for a BBQ, I'd still recommend partially grilling the chicken first and then finishing them off on the BBQ.
To make this into a veggie kebab substitute the chicken for diced aubergine and use the same method marinate and cook. Or you can add halloumi. I haven't tried marinating the halloumi, I've always loved it just as it is.
The food we cook is the food we grew up on and also the food we grew to love, our moms’ and aunties’ food, the street food we always crave, the food we tried at our friends’ houses, sometimes, things we only heard about or imagined, and most of all, the things we miss from our childhood. – Honey and Co