When the sun is shining, there’s nothing better than a bit of al-fresco cooking and dining! Who wants to sweat in a hot kitchen when you can be outdoors cooking in the fresh air? With plenty of people heading off on their holidays at the moment I thought a recipe that could be cooked on a campfire or an outdoor grill or BBQ would be appropriate, especially seeing as that’s what we did last weekend! And doesn’t everyone love camping and hiking out in the countryside!! Simply Hike challenged me to create a recipe that cooked be cooked outdoors and these definitely fit the bill. Easy to make and prepped in advance, these Moroccan Chicken Skewers with Tahini Sauce are a fun, tasty and easy dinner that the whole family will love.
To make the Moroccan Chicken Skewers, you start with the marinade. In a bowl, mix together the cumin, paprika, ground coriander (cilantro), chilli flakes, and olive oil. Crush the garlic cloves and finely chop the mint leaves and add to the marinade. Season well with salt and pepper and make sure everything is thoroughly mixed. Dice the chicken breasts into bite-sized pieces and spoon the marinade over them. Mix well to ensure that each piece of chicken is fully coated in the marinade.
Leave to marinate in the fridge for as long as possible. Ideally a few hours (4-6) but if you’re pushed for time then as little as 30 mins will be OK. Select the vegetables that you want to use on the skewers and chop into bite-sized pieces. I used courgette (zucchini), peppers (red and yellow) and red onion. I like the mix of flavours and colours but feel free to experiment with your favourite vegetables. Aubergines (eggplant), mushrooms and cherry tomatoes all work well too!
If you’re going out for the day you can do the above steps in the morning so that most of the prep work is done for dinner!
Once the chicken has marinated you are ready to make the skewers. Alternate threading a piece of chicken with one of the vegetable chunks onto the BBQ Skewers to ensure a nice mix of flavours.
Then it’s time to cook the skewers. Set up your BBQ, grill or campfire. Safety first, make sure this is well away from your tent and living areas! I used a fire pit similar to this one and it worked really well. Just remember to let the flames die down before you start cooking on it. Grill the skewers for about 8-10 mins, turning occasionally so that all sides are cooked. When the chicken is cooked through then the skewers are ready.
While the Moroccan Chicken Skewers are cooking you can make this simple Tahini Sauce to accompany them. Tahini is sesame seed butter and it’s absolutely delicious and goes so well with the Moroccan Spices. It’s creamy (without having any dairy in it) and fresh and tangy all at the same time. So easy to make, you just juice the lemon and crush the half garlic clove. Add these to the tahini and mix well. The tahini will thicken a lot but then you just add water, bit by bit to thin it out. Once it is at a pourable consistency, season well with salt and pepper and then everything is ready.Serve the Moroccan Chicken Skewers drizzled with the Tahini Sauce, or in a pot on the side to dip into. I also served them with some salad and some feta cheese and for the boys (who need their carbs) they stuffed the chicken, salad, feta and tahini sauce into Pita Breads!
A tasty meal that’s so easy to make and you can do all the prep before hand (my kind of food)! There’s something about cooking over an open fire that makes food taste so much better. The smokey, charred flavour and being outside in nature just makes for the ultimate dinner. Thanks Simply Hike for reminding me that I need to get out in the countryside more often this summer. I can’t wait!If you like making these Moroccan Chicken Skewers then try changing up the flavours and give my Lime and Garlic Salmon Skewers a go too!
Allergy & Dietary Information for Grilled Moroccan Chicken Skewers with Tahini Sauce
This recipe is Grain-Free, Gluten-Free, Dairy-Free & Refined-Sugar Free. It’s also suitable for Paleo, SCD (Specific Carbohydrate Diet) & Low Carb diets.
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