10m
prep time
55m
total time
Easy
level
10
ingredients
Harissa-marinated chicken skewers served with fluffy spiced couscous and a cooling garlic yoghurt for the perfect balance of Moroccan fieriness and freshness.
Method
Based on 4 servings, adjust as needed.
Step 1
You'll need four skewers that will fit into your griddle pan for this dish. If you're going to use wooden ones, soak them first.
Step 2
In a bowl, coat the chicken with Al’Fez Harissa Paste and half of the yoghurt, then set aside to marinate for at least 30 minutes (if time allows). Thread onto the skewers.
Step 3
In a griddle pan over medium heat and once hot, cook the chicken skewers for 15-18 mins, or until cooked through, turning occasionally. Season to taste. You can also finish cooking these in a hot oven if the griddle pan is a little smoky.
Step 4
In a small bowl, add the garlic and remaining yoghurt along with the juice of half of the lemon and a pinch of black pepper.
Step 5
Drizzle the chicken with the garlic yoghurt dressing and sprinkle over the parsley leaves. Serve with Al ‘Fez Moroccan spiced couscous, prepared according to the packet instructions and a wedge of lemon.
- Ingredients
- Based on 4 servings
-
10g Fresh Parsley, leaves only 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
4 Skewers 1 x Sainsbury's Home Pack of 4 Stainless Steel Skewers -
180g jar Al'fez Harissa Paste 1 x Al'Fez Middle Eastern Harissa Paste 180g -
1 Garlic Clove, grated 1 x Sainsbury's Large Garlic -
1 Lemon 1 x Sainsbury's Lemons -
2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml -
200g Al'fez Moroccan Spiced Couscous 1 x Al'Fez Moroccan Middle Eastern Spiced Couscous 200g -
640g Chicken Breast, diced into 2cm chunks 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Breast Fillets -
200g Greek Yoghurt 1 x Sainsbury's Authentic Greek Yogurt, Taste the Difference 500g -
4 Pickled Chillies 1 x Aleyna Pickled Chilli Peppers 440g (170g*)
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