Moroccan Chicken Skewers
Serves: 4
Preparation: 15 minutes
Cooking Time: 10 minutes
Ingredients
- For the chicken:
- 2 tsp ground ginger
- 4 tsp cumin
- 4 tbsp natural yogurt
- 600g chicken thigh meat, cut into 2cm cubes
- 16 dates or prunes, deseeded and cut in half lengthways
- 1 tsp olive oilFor the salad and dressing:
- 3 tbsp natural yogurt
- half clove garlic, peeled and crushed
- 2 tsp olive oil
- 300g spinach
- 2 medium carrots, peeled and grated
- 24 mint leaves
- 50g flaked almond, toasted
Method
- Combine the ginger, cumin and yogurt in a bowl. Add the chicken and coat well. Thread 4-5 pieces of chicken and dates or prunes on each skewer. Repeat until you have eight skewers.
- Heat the oil in a griddle or frying pan and turn the heat to medium. Cook the skewers for 3-4 minutes on each side until the chicken is cooked.
- Make the dressing by whisking together the yogurt, garlic and the oil. Add a few drops of water to get the right consistency.
- Serve the skewers on a salad of spinach leaves, grated carrot, mint leaves and almonds. Drizzle with the dressing.
