Spice up your chicken with a Moroccan twist that is sure to
become a BBQ favourite.
Ingredients
- 700g skinless boneless chicken thighs, cut into 2cm cubes
- 1/2 cup plain unsweetened yoghurt
- 2 tsp Gregg's Moroccan Seasoning
- finely grated rind of 1 lemon
- 1 Tbsp lemon juice
Method
Combine the chicken, yoghurt, Gregg's Moroccan Seasoning, lemon
rind and juice in a bowl. Refrigerate for 30 minutes or several
hours if possible.
Thread the chicken onto bamboo skewers that have been soaked in
water to prevent them burning during cooking.
Grill or barbecue the chicken for 3-4 minutes each side until
thoroughly cooked.