Moroccan-spiced Chicken Skewers Recipe | Waitrose & Partners (2024)

Moroccan-spiced Chicken Skewers Recipe | Waitrose & Partners (1)

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Serves4
CourseMain meal
Prepare30 mins
Cook25 mins
Total time55 mins
Plusmarinating

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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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy	2,904kJ/ 692kcals
Fat	29g
Saturated Fat	12g
Carbohydrates	46g
Sugars	9.3g
Fibre	4g
Protein	59g
Salt	2.9g

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