Moroccan chicken skewers with feta, pea and tomato tabbouleh – Recipes

Combine the yoghurt, grated onion, lemon juice, paprika, crushed garlic, coriander and cumin in a small bowl.

Add the chicken pieces and marinate for several hours in a fridge

If using a barbeque soak your bamboo skewers in water for 20 minutes

Meanwhile for the tabbouleh soak the burghal in a cup of boiling water for 30 minutes

Drain well and press out any excess water by pressing down with the back of a wooden spoon

Cook the peas in boiling salted water for 3 minutes, drain and refresh

Combine the burghal, peas, tomatoes, feta, mint, parsley and shallots in a small bowl

Whisk together the lemon juice, cinnamon and olive oil and season well and set aside

Thread the chicken on to bamboo skewers and pre heat barbeque to medium or heat a large frying pan over medium heat with a drizzle of sunflower oil and cook chicken skewers for 10 minutes turning to ensure the chicken is evenly cooked through

Serve sprinkled with sesame seeds and tabbouleh dressed with the cinnamon and lemon olive oil