Moroccan Chicken Skewers
Middle Eastern flavoured tender organic chicken skewers, with a beautiful zesty marinade of walnuts, lemon and mint, are perfect for a summer barbecue or easy family dinner.
Servings Prep Time
4Servings 20Minutes
Cook Time Passive Time
10Minutes 30Minutes
Servings Prep Time
4Servings 20Minutes
Cook Time Passive Time
10Minutes 30Minutes
Ingredients
Chicken
Yoghurt Dip
Instructions
  1. If using wooden skewers soak them in cold water for at least 30 minutes, to prevent them burning.
  2. In a food processor (or a large mortar and pestle) blend the garlic, walnuts, chilli, coriander, mint, cinnamon, lemon, salt, pepper, and oil or ghee until combined.
  3. Pour the marinade onto the chicken strips and mix well.
  4. Set aside in the fridge for at least 30 minutes, up to a few hours.
  5. Meanwhile make the yoghurt dip by mixing the ingredients together and tasting for seasoning.
  6. Thread the chicken onto the skewers.
  7. Cook on a preheated barbecue or grill pan for approximately 4 minutes on each side.
  8. Drizzle the skewers with olive oil, sprinkle with coriander leaves, and serve with lemon wedges, yoghurt dip, and a salad of leafy greens and herbs.
Recipe Notes

Optional Ideas:

  • This recipe would work beautifully with lamb backstraps or cutlets.
  • The chicken could be replaced with salmon or with any firm white fish.

*If using ghee or coconut oil, melt it first by placing the jar in a bowl of hot water for a few minutes.

**This recipe is inspired by Greg and Lucy Malouf.