The Best Summer Kababs Ever

Moroccan Style Chicken Kebabs – Recipe Below

This incredible easy chicken recipe has the ultimate marinade, inspired by the wonderful, perfumed flavours of Morocco. The chicken kebabs are great on the BBQ or popped until the grill. A perfect easy dinner x John

If you fancy my free weekly recipe newsletter landing in your inbox, don’t forget to sign up to my Substack via the link in my bio. Save and print the recipes as you like. And, if you fancy becoming a paid subscriber, you’ll get access to exclusive recipes.

Serves 4

2 tbsp olive oil
1 tbsp pomegranate molasses
The juice of ½ a lemon
2 cloves garlic crushed
½ preserved lemon, seeds removed and finely chopped
1 tsp smoked paprika
½ tsp ground cumin
A small handful of finely chopped coriander leaves
600g chicken breasts, cut into 1 inch cubes
8 wooden skewers, soaked in cold water
Salt and pepper

1. Mix the olive oil, pomegranate molasses, lemon, garlic, preserved lemon, smoked paprika, cumin, coriander and a good pinch of salt and pepper.
2. Chuck the chicken into the marinade and mix well. Thread onto skewers and pop the chicken kebabs onto a plate. Cover and place in the fridge to marinade for 1 hour or overnight.
3. Pre-heat the BBQ or grill to high and get the chicken out of the fridge to come to room temperature. Grill for 4-5 minutes a side or until cooked through and a little charred. Serve immediately.

The big plates’s back. Loaded with Moroccan flavors. Preserved lemon, garlic, paprika, and cumin. Mixy mixy mixy. But this time, hold on a minute. Like that. See, this is what the big plates for. Just keeps on giving. The flavors in this marinade are insane. Serve the chicken kebabs with herby yogurt and salad on the side. I can’t wait for you to try it. You’re going to absolutely love it. Cheers.