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    Moroccan chicken skewers with yoghurt dressing recipe

    Succulent and flavoursome, this chicken recipe by wholefoods cook Nadia Felsch is a delicious treat

    Serves: 4

    Ingredients

    Chicken


    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


    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


    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


    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. Coat with all ingredients in a mixing bowl
. Pierce all pieces onto bamboo skewers.


    2. Heat griddle or fry pan on medium-high heat
. Butter pan.


    3. Once heated, add chicken
.Every minute or so, turn, cook, then set aside and keep warm. Cook in batches until all skewers are cooked. You may need to use more butter for each batch.


    Hummus


    1. Place all hummus ingredients in a food processor and blitz. If too dry, add a teaspoon or so of water and blitz again.


    2. Set aside to use ¼ cup per pita bread.


    3. Store remaining amount in an airtight container in the fridge for up to 2 weeks.


    Yoghurt dressing


    1. Combine dressing ingredients until mixed well. Set aside.


    To serve


    1. Smear hummus on pita bread, top with rocket and herbs.


    2. Place skewers atop & spoon yoghurt dressing over the lot.


    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.


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