Spiced Chicken Kebabs
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 50 min.
Ready in
Ingredients
for
4
- For the chicken skewers
- 32 ozs Chicken breasts
- 2 cloves garlic cloves (finely chopped)
- 1 organic lemon (zest and juice)
- 4 Tbsps olive oil
- salt
- freshly ground Black pepper
- 2 tsps Moroccan spice blend
- For the yoghurt dip
- 1 ⅛ cups whole-milk Yogurt
- salt
- 1 pinch Moroccan spice blend
Product recommendation
Moroccan spice mixtures usually consist of: paprika (noble sweet), cumin, turmeric, coriander, cayenne pepper and saffron
Preparation steps
1.
For the chicken skewers: Remove any skin or fat from the meat. Cut the meat into 12 long thin strips.
2.
Mix 2 tablespoons lemon juice and 2 tablespoons olive oil with the garlic, half of the lemon zest, salt, pepper and the Moroccan spice mixture. Add the chicken, mix well, cover and marinate in the refrigerator for about 3 hours.
3.
Thread the pieces of meat on wooden skewers. Heat the rest of the oil and fry the chicken skewers on all sides for about 5 minutes. Alternatively grill on both sides on a preheated grill, sprinkling the chicken with the rest of the oil.
4.
For the dip: Mix the yogurt smoothly with the spices and salt to taste.
5.
Cook the couscous according to the package instructions.
6.
Put the lemon juice into a bowl. Chop the aubergine and add with the vegetables to the lemon juice in the bowl.
7.
Heat the oil in a skillet, add the mixed vegetables and saute briefly. Stir in the vinegar and mix the vegetables with the couscous along with the coriander. Check the seasoning.
8.
Spoon the couscous onto plates or into dishes, add chicken skewers and a little yogurt sauce to each and serve.
