Moroccan Chicken Skewers

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Serves: 4
Preparation: 15 minutes
Cooking Time: 10 minutes


  • 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


  1. 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.
  2. 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.
  3. Make the dressing by whisking together the yogurt, garlic and the oil. Add a few drops of water to get the right consistency.
  4. Serve the skewers on a salad of spinach leaves, grated carrot, mint leaves and almonds. Drizzle with the dressing.

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