Author Notes: I really wanted something a little spicy tonight, so out came the spices.
Raz el hanout is a great middle eastern spice mix. It works well with lamb and superbly with chicken! I’ve used chicken thigh in this recipe, it’s just a tastier cut.
I am a fan of quick tasty recipes in summer, and this one ticks all those boxes. These would also work really well on the BBQ, in fact I butterflied a leg of lamb and marinated in for 24 hours with this recipe and it was spectacular on the BBQ! —Celine
tablespoon raz el hanout
tablespoons olive oil
clove of garlic
teaspoon cayenne pepper
juice of lime
- Mix all together and leave it in the fridge for 30 minutes.
- The key to these skewers is to leave them as long as possible on each side, don’t keep flipping these. 8 minutes on each side. You want them to be golden brown on each side. Serve with a fresh cucumber salad and yoghurt. You could also serve this in a pitta for a picnic.
Photo by Celine