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.
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
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)
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. (why not use my recipe for tabbouleh here: “Arabian Nights” Tabbouleh Salad, omitting the extra chicken that is added)
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.
Skewer the marinated chicken cubes onto pre-soaked bamboo or metal skewers, add the a quarter of fresh apricot at both ends.
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.
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.
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.
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.
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