MOROCCAN CHICKEN SKEWERS

MOROCCAN CHICKEN SKEWERS

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INGREDIENTS

1 1/2 tbls Garlic chopped
1 1/2 tbls SHASHEMANE MOROCCAN HARISSA SAUCE
2 tbls Olive oil
1 tsp gnd Cumin
1/2 tsp gnd Coriander
1 tsp Sea salt, divided
4 skinless, boneless Chicken thighs, cut into 30 pieces
1/2 yellow Capsicum, cut into 12 pieces
12 Cherry Tomatoes
Cooking spray
1/4 cup Greek yogurt
1/2 Cucumber, chopped
2 tbls Mint chopped
1 lime juiced
Salt and pepper, to taste
6 Bamboo Skewers

METHOD

1. Add the Garlic, SHASHEMANE MOROCCAN HARISSA SAUCE, Olive oil, Cumin and Coriander to a small bowl. Mix together and add a pinch of salt.
2. Add the mixture to a zip-top plastic bag and add the Chicken. Seal and shake. Marinate for 2 hours, turning after one hour.
3. While chicken marinates, combine Yogurt, Cucumber, Mint, Lime and season with salt and pepper. Refrigerate until ready to eat .
4. When there is about 30 minutes left to marinate, soak 6 wooden skewers in water for 30 minutes. Drain and pat dry.
5. Preheat a BBQ to medium-high heat. Remove the Chicken and discard the excess marinade. Add a piece of Chicken, followed by a Cherry Tomato, another piece of Chicken, a piece of Capsicum, another piece of Chicken, a Cherry Tomato, a piece of Chicken, a Capsicum, and finally another piece of chicken. Repeat with remaining 5 skewers. Season with salt.
6. Cook on BBQ for 6 mins then turn cook another 6 mins
7. Serve over SHASHEMANE SPICED VEGETABLE COUSCOUS.