Moroccan Chicken & Apricot Kebab Salad with Tabbouleh

Serves	2 to 4
Prep time	2 hours, 10 minutes
Cook time	10 minutes
Total time	2 hours, 20 minutes
Meal type	Appetizer, Lunch, Main Dish, Salad, Side Dish, Snack, Starter
Misc	Serve Cold, Serve Hot
Occasion	Barbecue, Casual Party
Region	Moroccan
By author	Karen S Burns-Booth

Making the most of the summer months and cooking outside on the barbecue, this recipe for Moroccan Chicken & Apricot Kebab Salad with Tabbouleh is served with fresh herbs and tomatoes on a bed of peppery, crispy leaves. Feeds two as a main meal with pitta breads, or four as a light snack or starter.

Ingredients

Kebabs

2 x boneless and skinless chicken breasts (cut into 2.5cm/1" cubes)
2 teaspoons Moroccan spice mix (I used Schwartz Moroccan spice mix)
2 teaspoons olive oil
2 tablespoons yoghurt
3 to 4 whole apricots, quartered

Salad

4 tablespoons ready cooked or prepared tabbouleh
6 to 8 cherry tomatoes
small bunch of summer mixed herbs (I used mint, coriander and parsley)
1 x bag Florette Peppery Crispy Salad (or Florette Mixed Leafy Rocket)

Note

Directions

Step 1	Mix the spice mix with the oil and yoghurt and pour over the chicken cubes - allow to marinate for at least 2 to 3 hours.
Step 2	Skewer the marinated chicken cubes onto pre-soaked bamboo or metal skewers, add the a quarter of fresh apricot at both ends.
Step 3	Light the BBQ and cook the chicken kebabs over a medium heat, turning them all the time until they are lightly charred and cooked, about 8 to 10 minutes.
Step 4	Arrange the Florette salad leaves onto two or four individual plates (feeds two as a main meal or four as a light snack or starter) and spoon the tabbouleh over the top.
Step 5	Sit the chicken skewers on top of the leaves and tabbouleh and scatter the cherry tomatoes and herbs over the top. Serve with pitta bread or flat breads for a main meal.
Step 6	I have not added a dressing, as I find the tabbouleh adds enough moisture and flavour, but a simple dressing of lemon juice, olive oil and garlic can be added if you like - 1 part lemon juice to 3 parts olive oil and a crushed clove of garlic.