Easy to make and fun to share, these Moroccan influenced chicken skewers have a little tang of lemon and the fresh flavour of coriander from one of our signature pastes, Chermoula.
Preheat griddle pan over a medium-high heat, or turn the grill to high. In a bowl, mix together the chicken and the chermoula paste, rubbing to coat it all over.
Thread onto six small or four large skewers. Cook on the hot griddle or under the grill for 10-12 minutes, turning every few minutes, until the chicken is charred in places and cooked through.
Toss the salad ingredients together and arrange on serving plates. Top with the hot chicken skewers. Serve with lemon wedges and drizzle with a little Early Harvest Olive Oil