Serves 4
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Moroccan Chicken Skewers
2 medium chicken breasts
2 teaspoons Hungarian paprika
1 teaspoon cumin
2 teaspoons sesame seeds
2 teaspoons olive oil
Pinch of rock salt and crack of ground black pepper
Bamboo skewers
Butter, to cook
Yoghurt Dressing
2/3 cup Greek yoghurt, unsweetened
2 teaspoons fresh mint, finely chopped
2 teaspoons fresh coriander, finely chopped
½ teaspoon cumin
1 teaspoon lemon juice
Hummus
1 cup chickpeas
1 ½ tablespoons unhulled tahini
2 ½ tablespoons olive oil
1 ½ garlic cloves, crushed
1 teaspoon salt
1 teaspoon paprika
½ lemon, juiced
¼ cup water
To serve
4 quality pita breads
1 cup rocket
1 cup mixed herbs (mint, coriander, parsley), leaves only
Lemon wedges, to serve
METHOD
Chicken
1 Cut chicken into even bite-sized pieces
2 Coat with all ingredients in a mixing bowl
3 Pierce all pieces onto bamboo skewers
4 Heat griddle or fry pan on medium-high heat
5 Butter pan
6 Once heated, add chicken
7 Every minute or so, turn, cook, set aside & keep warm
8 Cook in batches until all skewers are cooked
9 You may need to use more butter for each batch
Hummus
1 Place all hummus ingredients in a food processor & blitz
2 If too dry, add a teaspoon or so of water & blitz again
3 Set aside to use ¼ cup per pita bread
4 Store remaining amount in an airtight container in the fridge for up to 2 weeks
Yoghurt Dressing
1 Combine dressing ingredients until mixed well
2 Set aside
To serve
1 Smear hummus on pita bread, top with rocket & herbs
2 Place skewers atop & spoon yoghurt dressing over the lot
For a gluten-free option, the pita bread can be left out and the chicken served instead with brown rice.
The chicken will store on or off-skewers for up to 2 days in an airtight container in the fridge and tastes great as leftovers in a salad or alone.
The Carousel thanks author, wellness expert and wholefoods cook, Nadia Felsch from Body Beyond Birth for this recipe.
