Spice Tribe / Recipes / Moroccan Grilled Chicken Skewers with Orange, Olive & Mint Salad
Moroccan Grilled Chicken Skewers with Orange, Olive & Mint Salad | SpiceTribe
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Moroccan Grilled Chicken Skewers with Orange, Olive & Mint Salad

  • Prep Time Prep: 10 Mins
  • Cook Time Cook: 12 Mins
  • Serves Serves: 4
Chef Trent Blodgett

Chef Trent Blodgett

Chef Notes

Ingredients

Steps

Moroccan Grilled Chicken Skewers with Orange, Olive & Mint Salad

Chef notes

Juicy Moroccan grilled chicken skewers with fresh cress, orange, olive & mint salad served with spiced orange vinaigrette. All made with the super aromatic @spicetribe Marrakesh Sitar blend (Think ginger, honey, orange peel, green cardamom & rosebud

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Ingredients

  • Prep time Prep time: 10 Mins
  • Cook time Cook time: 12 Mins
  • Total time Total time: 22 Mins
  • Serves Serves: 4

  • For the Chicken Skewers

  • 1 lb boneless skinless chicken thigh pieces
  • 1 tablespoon @spicetribe [Marrakesh Sitar]
  • 1 tablespoon olive oil
  • 1 tablespoon garlic paste
  • 1 tablespoon finely chopped coriander
  • 1.5 teaspoons salt
  • .5 teaspoon pepper

  • Salad

  • 2 cups fresh watercress
  • 1 cup fresh orange supremes (segments without pith)
  • Handful of fresh mint leaves
  • .5 cup mixed olives
  • .25 cup freshly squeezed orange juice
  • 2 tablespoons white balsamic vinegar
  • 1.5 teaspoons orange blossom honey
  • .5 teaspoon Marrakesh Sitar
  • 2–3 tablespoons olive oil
  • salt to taste
Marrakesh Sitar Moroccan Blend

Marrakesh Sitar Moroccan Blend

$10
Add to Cart
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Steps

Step 1 -

Place chicken in a bowl. Add remaining ingredients for chicken and gently toss to combine. Marinate for a minimum 30 minutes or up to overnight in the refrigerator. When ready to cook, heat a griddle pan over medium-high heat and thread chicken onto skewers. Cook for 4 minutes per side or until the internal temperature is 165F.

Step 2 -

Divide watercress, orange wedges, mint and olives amongst plates with chicken. Combine dressing ingredients in a jar, seal and shake to mix. Serve on the side.

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