Moroccan-spiced chicken skewers

Name: Moroccan-spiced chicken skewers
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 500 g Greek-style natural yogurt; 1 lemon, zest and juice; 2 tbsp olive oil; 2 garlic cloves, crushed; 2 tsp salt; 1 pinch chilli flakes; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground black pepper; 1 tsp ground cinnamon; ½ 25g pack flat leaf parsley, ½ finely chopped, ½ roughly chopped; 8 chicken thigh fillets; 300 ml fresh chicken stock; 200 g couscous; 1 red onion, cut into small chunky wedges; ½ 25g pack mint, leaves roughly chopped

3 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare30 mins
Cook25 mins
Total time55 mins
Plusmarinating

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

500g Greek-style natural yogurt
1 lemon, zest and juice
2 tbsp olive oil
2 garlic cloves, crushed
2 tsp salt
1 pinch chilli flakes
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
1 tsp ground cinnamon
½ 25g pack flat leaf parsley, ½ finely chopped, ½ roughly chopped
8 chicken thigh fillets
300ml fresh chicken stock
200g couscous
1 red onion, cut into small chunky wedges
½ 25g pack mint, leaves roughly chopped

Method

In a jug, whisk 250g yogurt and ½ the lemon juice with the oil, garlic, salt, spices and finely chopped parsley; set aside. Trim any excess fat and sinew from the chicken, cut into bite-sized chunks, put in a bowl and massage in the yogurt mixture. Leave to marinate for 20 minutes. Meanwhile, if using wooden skewers, soak 8 in cold water. Whisk the remaining 250g yogurt with the lemon zest and remaining juice; season.
Bring the chicken stock to the boil in a small pan. Put the couscous in a heatproof bowl, then pour over the stock, cover with a plate and set aside for 10 minutes.
Meanwhile, heat a barbecue or griddle pan to smoking hot, and preheat the oven to 180°C, gas mark 4. Thread the marinated chicken and the onion onto the skewers and cook, turning occasionally, for 10-12 minutes, until coloured and a little charred, then transfer to the oven to cook for a further 10 minutes (until cooked through). Fluff up the couscous with a fork, season and fold through the roughly chopped parsley and mint. Serve alongside the skewers, with the dressing on the side.