**Ingredients:**
- 1 kg boneless chicken thighs, cut into chunks
- 3 tbsp Baharat Chicken Shish Seasoning
- 1 cup plain yogurt
- 2 tbsp tomato paste
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
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**Instructions:**
1. **Marinate the Chicken:**
- In a large bowl, combine the yogurt, tomato paste, minced garlic, lemon juice, Baharat Chicken Shish Seasoning, salt. Mix well to form a thick marinade.
- Add the chicken chunks to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 2 hours, or overnight for the best flavour.
2. **Prepare the Meat Spike:**
- Preheat your oven to 200°C
- Carefully thread the marinated chicken chunks onto a meat spike, ensuring they are packed tightly together.
3. **Roast the Kebab:**
- Place the meat spike in the oven, making sure it’s stable.
- Roast in the preheated oven for about 45-50 minutes, or until the chicken is cooked through and slightly charred on the edges. Baste occasionally with the drippings for extra flavour and moisture.
4. **Serve:**
- Once done, carefully remove the MeatSpike from the oven. Let it rest for a few minutes before slicing the chicken off
- Garnish with fresh parsley and serve with warm pita bread, rice, or a fresh salad.
Enjoy this mouthwatering Shish Kebab with your friends and family!
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