Simple and tasty summer kabobs with spiced chicken breast and vegetables. I used my Moroccan Spice Blend to marinate the chicken, it was delicious. Harissa spice works just as good but has a bit more heat to it.
I served the kabobs with hummus, toasted flatbread, drizzled with spicy coriander and mint yogurt dressing and some fresh salad leaves. They tasted fantastic and were a big hit with kids.
600g chicken breast cut into bite-size cubes
2 cloves garlic, crushed
1-2 tbsp Moroccan Spice or Harissa Spice
2 tbsp olive oil and extra for brushing
1 lime zest and juice
1/2 tsp salt
1 medium size zucchini thinly sliced or cubed
1 small punnet cherry tomatoes
1/2 large red onion or 1 small cut into bite size squares
1/2 bell pepper ( capsicum ) cut into bite size squares
14-16 BBQ Skewers
In a large bowl mix the ingredients for chicken marinade, cover and refrigerate for 2 hours or overnight.
Preheat BBQ or a Grill.
Prepare skewers, if using wooden skewers soak them in warm water for 15-30 minutes.
Skewer chicken and vegetables on skewers. Brush with oil and cook on preheated BBQ or Grill on medium to high heat, turning occasionally. Cook for 10-15 minutes or till chicken is cooked through. Enjoy with grilled pita breads or Tendir Style Bread, hummus and yogurt 🙂
I used my mandoline slicer to slice the perfect zucchini ribbons
Prepare your veggies
Skewer chicken and veggies on the skewers
Ohhhh the aromas of the yummy kabobs cooking
Serve them with flat breads or Tendir Bread and drizzle with yogurt dressing. Yum 🙂