chicken skewers with homemade pita bread



700g boneless chicken thigh, cut into 2.5cm cubes
2 cloves garlic, minced
2 tablespoons of olive oil
2 tablespoons of lemon juice
2 teaspoons ras el hanout
1 teaspoon ginger powder
1 teaspoon of turmeric
Salt and pepper to taste
120 g Greek yogurt
Skewers (if using wooden skewers, soak them in water for 30 minutes before use to prevent burning)

In a large bowl, combine the chicken cubes, garlic, olive oil, lemon juice, ras el hanout, ginger powder, turmeric, salt and pepper. Stir until the chicken is well coated.
Add the Greek yogurt to the marinade and stir until well blended.
Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes and up to 2 hours.
Heat the grill or griddle over medium-high heat.
Thread the chicken cubes onto the skewers, leaving a little space between each piece.
Place the skewers on the grill or under the griddle and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and no longer pink in the center.
Serve the chicken skewers with a side dish of rice or vegetables and a salad, if desired.



  • 1 cup warm water
  • 1 teaspoon sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil


  1. In a large bowl, add the warm water, sugar, and yeast. Stir until the yeast dissolves.
  2. Add the flour, salt, and olive oil. Mix with a spoon or with your hands until a soft dough ball forms.
  3. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
  5. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
  6. Divide the dough into 8 equal portions and form each portion into a ball. Roll each ball out into a 1/4 inch thick circle.
  7. Place the dough circles on the prepared baking sheet and bake for 5-7 minutes or until they puff up and begin to brown.
  8. Remove from the oven and wrap in a clean kitchen towel to keep them soft.



  • 1 cucumber, grated
  • 1 cup Greek yogurt
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste


  1. In a large bowl, add the grated cucumber, yogurt, garlic, dill, olive oil, lemon juice, salt and pepper. Stir until well combined.
  2. Season with salt and pepper to taste.
  3. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  4. Serve cold with pita bread or as a side dish with various meals.



  • 1 cup sesame seeds, toasted
  • 1/2 cup olive oil
  • 2 cloves garlic, minced
  • 1/4 cup lemon juice
  • Salt to taste


  1. Grind the toasted sesame seeds in a food processor into a fine paste.
  2. Add the olive oil, garlic, lemon juice, and salt and blend again until smooth.
  3. Add more olive oil to thin the sauce or more sesame seeds to thicken the sauce, to taste.
  4. Serve the sauce with dishes such as falafel, shawarma, or hummus, or use as a dip for vegetables or pita bread.
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