Moroccan Chicken Kebabs


Great served with minted yogurt.


  • 100g fat free natural yogurt
  • 1 clove garlic, crushed
  • 2 tsp Ras el Hanout seasoning
  • ½ tsp LoSalt
  • 1 tbsp olive oil
  • 2 large chicken breast fillets, cubed, approx. 350g
  • 1 courgette, cut into 12 thick slices
  • 1 red onion, cut in to 8 wedges
  • 200g wholewheat couscous
  • 2 tbsp chopped parsley


  1. Mix together the yogurt, garlic, ras el hanout, ¼ tsp LoSalt and oil in a bowl, stir in the chicken and stir to evenly coat. Marinate for at least 1 hour.
  2. Preheat a grill and line a baking tray with foil.
  3. Thread the chicken, courgette and red onion alternatively onto 4 metal skewers and grill for 15-20 minutes, turning half way through until cooked throughout.
  4. Meanwhile, place the couscous and remaining ¼ tsp LoSalt in a bowl, pour over boiling water to just cover the couscous and cover the bowl with clingfilm, leave for 5 minutes, then fluff up with a fork, stir in the parsley and serve with the skewers.