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Moroccan Chicken Skewers with Tahini Sauce by Emma Eats & Explores - Grainfree, Glutenfree, Dairyfree, Sugarfree, Paleo, SCD, Low Carb

Grilled Moroccan Chicken Skewers with Tahini Sauce

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours 25 minutes
Course Main Dish, Sauces & Dips
Cuisine Dairy-Free, Gluten-Free, Grain-Free, Low Carb, Moroccan, Paleo, Primal, Refined Sugar-Free, SCD
Servings 4 people

Ingredients
  

For the Marinade

  • 1 tbsp cumin powder
  • 1 tbsp ground paprika
  • 1/2 tbsp ground coriander
  • 1/2 tsp chilli flakes
  • 4 tbsp olive oil
  • 2 cloves garlic
  • 5 large fresh mint leaves
  • salt & pepper

For the Skewers

  • 4 chicken breasts
  • your favourite vegetables I used 2 courgettes (zucchini), I yellow pepper, 1 red pepper & 1 red onion. You could also use cherry tomatoes, mushrooms, aubergine (eggplant) etc

For the Tahini Sauce

  • 4 tbsps tahini (sesame seed butter)
  • 1/2 clove garlic
  • 1 lemon juiced
  • salt & pepper
  • water about 1-2 tbsps

Instructions
 

To Make the Marinade

  • In a bowl, mix together the Cumin Powder, Paprika, Ground Coriander, Chilli Flakes and Olive Oil.
  • Crush the garlic cloves and add to the Marinade.
  • Finely chop the mint leaves and add to the Marinade.
  • Season well with salt and pepper.

To Make the Skewers

  • Dice the chicken breasts into bite sized pieces.
  • Pour the marinade over the chicken and mix well so that each piece is fully coated.
  • Leave to marinate in the fridge for as long as possible. Ideally a few hours but if you're pushed for time then as little as 30 mins will be OK.
  • Chop the vegetables into bite sized prices.
  • Thread the chicken and vegetables onto the skewers alternating between one piece of chicken and one vegetable to ensure a nice mix of flavours.
  • Grill over a fire or on a BBQ for 8-10 mins turning occasionally to ensure all sides are cooked.

To Make the Tahini Sauce

  • Juice the lemon and crush the half garlic clove.
  • Add these to the tahini and stir well - the tahini will thicken considerably.
  • Add the water, bit by bit, to thin the sauce until you reach a pourable consistency.
  • Season well with salt and pepper.
  • Serve the skewers drizzled with the sauce or in a pot to dip them in to!