Spiced Moroccan Chicken Skewers

    6 hours 40 minutes

    Chicken, green capsicum and red onion are threaded onto skewers and grilled in this Moroccan-spiced meal served with yogurt sauce.


    2 people made this

    Ingredients
    Serves: 4 

    • 1/4 cup extra-virgin olive oil
    • 1/4 cup chopped fresh mint leaves
    • 1/4 cup chopped fresh coriander
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons honey
    • 1 1/2 teaspoons coarse sea salt, or to taste
    • 2 cloves garlic, crushed
    • 1 teaspoon paprika
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cayenne pepper
    • 4 skinless, boneless chicken breasts, cut into 3cm cubes
    • Sauce
    • 2 cups Greek yogurt
    • 1/2 cup fresh lemon juice
    • 1/4 cup finely chopped mint leaves
    • 2 cloves garlic, crushed
    • 1 teaspoon finely grated fresh lemon rind
    • 1 teaspoon coarse sea salt, or to taste
    • 2 green capsicum, cut into cubes
    • 1 small red onion, cut into 8 wedges
    • bamboo skewers, soaked in water for 30 minutes

    Directions
    Preparation:30min  ›  Cook:10min  ›  Extra time:6hours marinating  ›  Ready in:6hours40min 

    1. Whisk olive oil, 1/4 cup mint, coriander, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
    2. Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5-6 hours.
    3. Sauce:

    4. Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon rind and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the fridge.
    5. Toss capsicum and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, capsicum and onion alternately onto skewers.
    6. Preheat a hooded barbecue for medium-high heat and lightly oil the grill. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

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