Moroccan chicken skewers recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan chicken skewers Recipe. Enjoy quick & easy Moroccan recipes and learn how to make Moroccan chicken skewers.  



Ingredients (serves 4)



750g Lilydale chicken breast fillets, chopped

2 tablespoons Moroccan seasoning

1 1/4 cups chicken stock

1 cup couscous

1 tablespoon extra-virgin olive oil

150g chargrilled red capsicum, chopped

150g chargrilled eggplant, chopped

1/3 cup coriander leaves

olive oil cooking spray

1/3 cup Greek-style yoghurt



Method



1. Place chicken on a plate. Sprinkle with seasoning and turn to coat. Thread chicken onto skewers.

2. Place stock in a saucepan over high heat. Cover and bring to the boil. Remove from heat and add couscous. Stir with a fork. Cover and stand for 5 minutes.

3. Transfer couscous to a large bowl. Drizzle with oil. Stir with a fork to separate grains. Add capsicum, eggplant and coriander. Season with salt and pepper. Stir gently to combine.

4. Spray skewers with oil. Preheat barbecue plate on medium-high heat. Barbecue skewers for 3 minutes each side or until chicken is just cooked through.

5. Spoon couscous salad into bowls. Top with skewers and serve with yoghurt.



Notes

You will need 12 pre-soaked skewers



Placing a piece of non-stick (silicon) baking paper on a hot barbecue plate (not an open grill) prevents dairy, sugar and herb marinades burning. It also keeps the plate clean.



Soak bamboo skewers in cold water for 30 minutes to prevent them burning on the barbecue. Alternatively, use metal skewers - the square or twisted types will hold food better than round ones.



Source

Super Food Ideas - November 2006, Page 24

Recipe by Tracy Rutherford





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