Spicy Raz El Hanout Chicken Skewers
It's day 8 of my 30 recipes in 30 days challenge.
Is that all!! I feel like I have been cooking for weeks...
I really wanted something a little spicy tonight, so out came the spices.
Raz el hanout is a great middle eastern spice mix. It works well with lamb and superbly with chicken! I've used chicken thigh in this recipe, it's just a tastier cut.
I am a fan of quick tasty recipes in summer, and this one ticks all those boxes. These would also work really well on the BBQ, in fact I butterflied a leg of lamb and marinated in for 24 hours with this recipe and it was spectacular on the BBQ!
So here' how to prepare:
4 chicken thighs cut in 2
1 tablespoon raz el hanout
2 tablespoons olive oil
1 clove of garlic chopped
1/2 teaspoon cayenne pepper
juice of 1 lime
Mix all together and leave it in the fridge for 30 minutes.
I've used these cute mini bamboo skewers.
Heat up your griddle or frying pan until it's very hot.
The key to these skewers is to leave them as long as possible on each side, don't keep flipping these. 8 minutes on each side.
You want them to be golden brown on each side.
Serve with a fresh cucumber salad and yoghurt. You could also serve this in a pitta for a picnic. Voila!!