Moroccan Chicken Kebabs

Prep:15 minutes plus marinating

Cook:20 minutes


Great served with minted yogurt.


100g fat free natural yogurt
1 clove garlic, crushed
2 tsp Ras el Hanout seasoning
½ tsp LoSalt
1 tbsp olive oil
2 large chicken breast fillets, cubed, approx. 350g
1 courgette, cut into 12 thick slices
1 red onion, cut in to 8 wedges
200g wholewheat couscous
2 tbsp chopped parsley


1. Mix together the yogurt, garlic, ras el hanout, ¼ tsp LoSalt and oil in a bowl, stir in the chicken and stir to evenly coat. Marinate for at least 1 hour.

2. Preheat a grill and line a baking tray with foil.

3. Thread the chicken, courgette and red onion alternatively onto 4 metal skewers and grill for 15-20 minutes, turning half way through until cooked throughout.

4. Meanwhile, place the couscous and remaining ¼ tsp LoSalt in a bowl, pour over boiling water to just cover the couscous and cover the bowl with clingfilm, leave for 5 minutes, then fluff up with a fork, stir in the parsley and serve with the skewers.