Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by cubing 500 grams of chicken breast and slicing 2 large ripe plantains into thick rounds.

2. 2

   In a large bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of smoked paprika, 1 teaspoon of cumin, 0.5 teaspoon of turmeric, 0.5 teaspoon of ginger powder, 0.25 teaspoon of cinnamon, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to create the marinade.

3. 3

   Add the cubed chicken and sliced plantains to the marinade, ensuring they are thoroughly coated, then thread them onto skewers, alternating chicken and plantain pieces, and allow to marinate for 15 minutes while preparing the dough.

4. 4

   For the Khobz, combine 0.75 cup of warm water, 1 teaspoon of active dry yeast, and 0.5 teaspoon of sugar in a separate bowl, letting it bloom for 5 minutes, then mix in 2 cups of all-purpose flour, 1 tablespoon of olive oil, and 0.5 teaspoon of salt until a shaggy dough forms.

5. 5

   Knead the dough for 5-7 minutes on a lightly floured surface until smooth and elastic, then cover and let it rise in a warm place for 20 minutes.

6. 6

   Preheat your oven to 220°C (425°F) with a baking stone or heavy baking sheet inside.

7. 7

   Divide the risen dough into 4 equal pieces, roll each piece into a thin flatbread, spread 1 tablespoon of harissa paste thinly over the tops, sprinkle with 1 tablespoon of sesame seeds, and carefully transfer them onto the hot baking stone or sheet to bake for 6-8 minutes, or until puffed and lightly charred.

8. 8

   While the Khobz bakes, cook the skewers in the preheated oven at 220°C (425°F) for 15-20 minutes, turning halfway through, until the chicken is cooked through and the plantains are tender and caramelized.