Moroccan chicken skewers

Moroccan chicken skewers


The ingredient of Moroccan chicken skewers

  1. 750g Lilydale chicken breast fillets, chopped
  2. 2 tablespoons Moroccan seasoning
  3. 1 1/4 cups Massel chicken style liquid stock
  4. 1 cup couscous
  5. 1 tablespoon extra virgin olive oil
  6. 150g chargrilled red capsicum, chopped
  7. 150g chargrilled eggplant, chopped
  8. 1/3 cup coriander leaves
  9. olive oil cooking spray
  10. 1/3 cup Tamar Valley Greek Style Yoghurt

The instruction how to make Moroccan chicken skewers

  1. Place chicken on a plate. Sprinkle with seasoning and turn to coat. Thread chicken onto skewers.
  2. Place stock in a saucepan over high heat. Cover and bring to the boil. Remove from heat and add couscous. Stir with a fork. Cover and stand for 5 minutes.
  3. Transfer couscous to a large bowl. Drizzle with oil. Stir with a fork to separate grains. Add capsicum, eggplant and coriander. Season with salt and pepper. Stir gently to combine.
  4. Spray skewers with oil. Preheat barbecue plate on medium-high heat. Barbecue skewers for 3 minutes each side or until chicken is just cooked through.
  5. Spoon couscous salad into bowls. Top with skewers and serve with yoghurt.

Nutritions of Moroccan chicken skewers

fatContent: 506.68 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 41 grams carbohydrates
fibreContent: 5 grams sugar
cholesterolContent: 50 grams protein
sodiumContent: 114 milligrams cholesterol

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