Moroccan Grilled Chicken
Moroccan skewered chicken with a paprika marinade
cut into bite size pieces
Coriander leaves +stems – washed & cleaned
Salt to taste
Cut into half, then cut the half into two. Separate the onion layers
de-seeded and cut into bite sizes
Optional as a dressing
For the Marination
In a bowl, add the Greek yogurt, olive oil, paprika and cumin powder, ginger, garlic and coriander leaves.
Mix everything well and add salt to taste.
Add the chicken pieces, onion and green peppers to the marinade.
Make sure the marinade covers the chicken and the vegetables well.
Refrigerate the marinated chicken for atleast 15-20 mins.
Prepare the skewers by alternating with chicken, onion and pepper.
Heat a pan on a medium heat, add a few drops of oil.
Grill the skewers lightly until the chicken and vegetables are cooked and slightly charred.
Turn the skewers over every now and then.
Serve hot alongside a salad made with cucumbers and tomatoes. Coarsely sprinkle some goats cheese on the skewers. Enjoy.