Step 1/5
- 2 cloves garlic
- 100 g natural yogurt
- 2 tbsp ras el hanout
- ½ tbsp lemon juice
- 4 chicken breasts
- salt
- cutting board
- knife
- bowl (large)
Peel and finely chop garlic. Cut chicken breasts into bite-sized pieces. Add half of the yogurt, ras el hanout, half of the chopped garlic, and some lemon juice to a bowl and stir to combine. Add chicken, season with salt, and toss to coat. Let marinate for approx. 30 min.
Step 2/5
- 200 g natural yogurt
- ½ tsp ground cumin
- salt
Add remaining yogurt, garlic, and ground cumin to a small bowl and stir to combine. Season with salt to taste and set aside for serving.
Step 3/5
- 2½ tbsp lemon juice
- 4 tbsp olive oil
- salt
- pepper
- sugar
For the salad dressing, add remaining lemon juice and olive oil to a bowl and season with salt, pepper, and sugar to taste. Set aside for serving.
Step 4/5
- 6 wooden skewers
- frying pan (large)
- tongs
Pierce marinated chicken onto wooden skewers and set aside. Heat a large frying over medium heat and toast pita bread on both sides until lightly browned. Remove and set aside for serving.
Step 5/5
- 100 g mixed lettuce
- 4 sprigs cilantro
- 4 sprigs mint
- vegetable oil (for frying)
Heat some vegetable oil in the same pan and fry chicken skewers on all sides until well-browned and cooked through. Serve with pita bread, salad and dressing, fresh cilantro and mint, and yogurt dip. Enjoy!
