Ingredients:
Cooking Method:
Grilled Moroccan Kebabs
1/4 cup of fat free plain yogurt
1/4 cup chopped fresh parsley, plus extra for garnish
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
3 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
3-4 skinless chicken breasts cut into 1 inch pieces
1 red pepper cut into 1 inch pieces
1 yellow pepper cut into 1 inch pieces
1 medium courgette, cut into 1/4-inch-thick rounds
1/4 cup chopped fresh parsley, plus extra for garnish
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
3 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
3-4 skinless chicken breasts cut into 1 inch pieces
1 red pepper cut into 1 inch pieces
1 yellow pepper cut into 1 inch pieces
1 medium courgette, cut into 1/4-inch-thick rounds
Stir together yogurt, parsley, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne pepper in a medium bowl. Add chicken and stir well to coat all the chicken. Cover with plastic wrap and marinate in the refrigerator for 20-30 minutes.
Meanwhile, preheat grill. Blanch peppers in boiling salted water for 3-4 minutes. Remove the peppers from the water and add the courgette to new boiling water, blanching for approx 1 minute. Remove the courgette from the water and start assembling your kebabs.
Alternate chicken cubes, peppers and courgette on skewers. Grill the kebabs until the chicken is cooked thoroughly (approx 5 to 7 minutes per side. check to make sure there is no pink in the middle of the chicken).
Garnish with a sprinkle of chopped parsley.
These kebabs are great served with our cous cous recipe.
Meanwhile, preheat grill. Blanch peppers in boiling salted water for 3-4 minutes. Remove the peppers from the water and add the courgette to new boiling water, blanching for approx 1 minute. Remove the courgette from the water and start assembling your kebabs.
Alternate chicken cubes, peppers and courgette on skewers. Grill the kebabs until the chicken is cooked thoroughly (approx 5 to 7 minutes per side. check to make sure there is no pink in the middle of the chicken).
Garnish with a sprinkle of chopped parsley.
These kebabs are great served with our cous cous recipe.
This recipe tastes wonderful hot or cold. The colourful ingredients make the kebabs pleasing to the eye and the marinated chicken adds great flavour. Like most of our recipes these Moroccan kebabs are so simple and quick to make. Try them and see for yourself.
Serves 4
