Moroccan Chicken Skewers

    12 hours 30 minutes

    These chicken skewers are wonderful paired with rice, quinoa, salad and pita bread but they are also good on their own.

    1 person made this

    Serves: 4 

    • 1/4 cup fat free plain yoghurt
    • 1/4 cup chopped fresh parsley
    • 2 tablespoons lemon juice
    • 1 tablespoon extra-virgin olive oil
    • 4 cloves garlic, minced
    • 1 1/2 teaspoons paprika
    • 1 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 1/8 teaspoon cayenne pepper (add more if you like more heat)
    • 450g skinless chicken breasts

    Preparation:15min  ›  Cook:15min  ›  Extra time:12hours marinating  ›  Ready in:12hours30min 

    1. Stir together yoghurt, parsley, lemon juice, olive oil, garlic, paprika, cumin, salt, pepper and cayenne pepper in a medium bowl. Set aside.
    2. Trim the any fat on the chicken and cut into 3cm cubes. Add chicken pieces to the bowl and mix well.
    3. Cover with cling wrap and let the chicken marinate in the refrigerator overnight.
    4. After chicken is marinated, thread on bamboo skewers.
    5. Preheat a heavy saucepan with oil. When oil is hot place chicken in the pan. Let chicken cook for about 4-5 minutes each side or until juice from chicken runs clear.

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