Moroccan Chicken Skewers

Cooking meat on skewers in the oven can be tricky. Cooking the meat without drying out the meat or burning the skewers is a real balancing act. When you add steam into the equation though things get much easier and definitely tastier.

 

If you dont have a steam oven, this recipe works really well in a sandwich press . If you use a dry oven or a bbq then soak the skewers for an hour in water before threading with the chicken.


500gms chicken tenderloins

bamboo skewers

1T tomato paste

1T Moroccan seasoning

1t smoked sweet paprika

2 cloves garlic, crushed

1/2 t red chilli paste

2 T lemon juice

1/4 t salt

black pepper

 


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