Chicken kebabs with spicy avocado dip

Chicken kebabs with spicy avocado dip

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
3 chicken breasts, cut into 2cm cubes
2 tablespoons fresh ginger, finely grated
1 tablespoon paprika
1/2 tablespoon turmeric
1 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
sea salt
freshly ground black pepper
2 arab-style flatbreads, warmed
salad leaves
8 metal skewers or wooden skewers, soaked in water

Spicy Avocado Dip

Quantity Ingredient
2 ripe avocados, halved and deseeded
1 teaspoon ground cumin
2 garlic cloves, finely chopped
1 fresh green or red chilli, deseeded and finely chopped
1 tablespoon fresh coriander, finely chopped
3 tablespoons extra-virgin olive oil
1 lemon, juiced, plus extra for squeezing
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
coriander, finely chopped

Method

  1. Combine the chicken pieces with the ginger, paprika, turmeric, coriander and olive oil in a bowl and season generously with salt and pepper. Cover with cling film, refrigerate for at least 30 minutes.
  2. Mash the avocado flesh in a bowl with a potato masher or a fork. Add the other ingredients and season with salt and pepper.
  3. Remove the marinated chicken pieces from the refrigerator and thread onto eight metal skewers.
  4. Grill on a barbecue or cast iron griddle pan over medium heat, turning occasionally, for 5–7 minutes or until cooked through and tender.
  5. To assemble, smear the warmed flatbread with the spicy avocado dip, then top with some lettuce leaves and the chicken kebabs. Sprinkle each kebab with finely chopped coriander and a squeeze of lemon juice.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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