Jamie's Moroccan Chicken Kebabs With An Avocado Dip


I've actually had this recipe ripped out and stuck in one of my notebooks for years before I brought the the Jamie Does book. I only just made these for the first time a couple of weeks ago and they are so good and healthy too! I'm a big fan of chicken so I'm always on the look out for new marinades and this is definitely becoming one of my go to recipes! The avocado dip is delicious too, it really compliments the chicken well. I've chopped and changed the recipe a little and served with one pitta bread it comes in at 474 which, it doesn't look like much but it's very filling!

Ingredients - Serves 2

For the chicken :
2 Chicken Breasts, cut in to chunks
1 Teaspoon Turmeric
1 Teaspoon Coriander
1 Teaspoon Paprika
2 Teaspoons Olive Oil
Salt and Pepper
4 Wooden Skewers, soaked to prevent burning

For the avocado dip :
1 Ripe Avocado
1 Teaspoon Cumin
Juice of a Lemon
Salt, pepper and chilli flakes to season

2 Pitta Breads To Serve

Method - Takes 10 Minutes (plus marinading time)
1. I've actually cooked these kebabs three different ways, in the photos I stir fried them but I've also grilled them and used the original recipe and griddled them! First marinade the chicken in the spices, oil and a sprinkle of salt and pepper, ideally leave it for a few hours but 30 minutes is okay.

2. If you are using skewers, skewer them and cook using your preferred method, they all take around 10 minutes just make sure that they are cooked all the way through.

3. While the chicken is cooking, scoop the flesh out of the avocado and mush it up in a bowl, add the lemon juice and cumin, taste and season with the chilli flakes and salt and pepper.

4. Heat the pitta breads in the microwave for a few second, tear them open and slather on the avocado dip and pile in the chicken. Eat!


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