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.

Ingredients

Early Harvest Arbequina Extra Virgin Olive Oil

2 medium skinless chicken breasts (about 350g in total) cut into 4cm cubes

90g Chermoula Paste

2 medium tomatoes, chopped

2 hearts little gem lettuce, shredded

25g bunch flatleaf parsley, roughly chopped

lemon wedges, to serve

Ingredients

Early Harvest Arbequina Extra Virgin Olive Oil

2 medium skinless chicken breasts (about 350g in total) cut into 4cm cubes

90g Chermoula Paste

2 medium tomatoes, chopped

2 hearts little gem lettuce, shredded

25g bunch flatleaf parsley, roughly chopped

lemon wedges, to serve

1

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.

2

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.

3

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

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