Moroccan chicken skewers are perfect if you want to cook something quick yet full of flavour. With warming spices, creamy yoghurt and a hint of harissa, you can put an impressive dish on the table in no time. These skewers are delicious cooked on the grill or in a frying pan, and they’re also easy to prepare in the air fryer.

Ingredients (makes 9–10 skewers)

Preparation time: 25 minutes (+ extra time for marinating)

• 8 chicken thighs

• 2 red onions

• 2 cloves of garlic

• A few sprigs of fresh coriander

• A few sprigs of fresh parsley

• 75 g Greek yoghurt

• 1 tbsp harissa

• 2 tbsp olive oil

• ½ lemon

• 2 tsp Natural Spices Hanout Harmony ras el hanout

• A pinch of salt and pepper

Optional

• 1 tbsp butter

• 1 tsp finely chopped coriander

• ½ tsp lemon zest

Method

1. Cut the chicken thighs into pieces and place them in a large bowl.

2. Cut the red onions into wedges. Crush the garlic and finely chop the coriander and parsley.

3. Add the yoghurt, harissa, olive oil, 2 tablespoons of lemon juice, ras el hanout, salt, pepper, garlic and fresh herbs to the chicken. Mix well, cover and marinate for about 1 hour.

4. Soak the wooden skewers in water for about 30 minutes.

5. Thread the chicken and onion wedges alternately onto the skewers and set aside until all skewers are assembled.

6. Place the skewers in the air fryer basket (you may need to cook them in batches) and cook for 15–17 minutes at 200°C. Cooking times may vary depending on your air fryer, so keep an eye on them.

7. Melt the butter and mix with the chopped coriander and lemon zest. Brush this over the skewers just before serving.

8. Serve with couscous and a fresh tomato and cucumber salad.

Tip

Serve the skewers with a quick herby yoghurt sauce made from Greek yoghurt, grated cucumber, lemon juice and a pinch of ras el hanout. Add warm flatbreads and a drizzle of olive oil for an easy Moroccan-style sharing platter.