Recipe by Dale Gray of @thedaleyplate
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 🤤). A simple Sunday lunch that feels rich without being heavy 🙌🏼. Recipe below!
Prep Time: 10 minutes | Cook Time: 12 minutes
For the chicken skewers:
1lb boneless skinless chicken thigh pieces
1 tablespoon @spicetribe Marrakesh Sitar
1 tablespoon olive oil
1 tablespoon garlic paste
1 tablespoon finely chopped coriander
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 cups fresh watercress
1 cup fresh orange supremes (segments without pith)
Handful of fresh mint leaves
1/2 cup mixed olives
1/4 cup freshly squeezed orange juice
2 tablespoons white balsamic vinegar
1 1/2 teaspoons orange blossom honey
1/2 teaspoon Marrakesh Sitar
2–3 tablespoons olive oil
salt to taste.
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.
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.