Now that summer has well and truly arrived, with sun-dappled days and hazy sunshine, it’s time to start cooking and eating outside; the BBQ is well used throughout the summer months in our house, from juicy bangers, succulent steaks to crispy skinned whole fish being cooked over coals, and we all love the outdoor dining season, with me even cooking an “FEB” (Full English Breakfast) outside on the big gas BBQ for a weekend treat! Today’s recipe for Moroccan Chicken & Apricot Salad with Tabbouleh is my latest salad creation – a robust and filling salad that is a complete meal, or that would be perfect for a light snack or starter to an exotic meal.
I know that the term “Moroccan” is much used in recipes nowadays, but the recipe is so-called as it uses a ready-mixed Moroccan spice blend, and with the addition of the tabbouleh, so I feel the title is justified! Plump chicken breasts are marinated in a spicy, oil and yoghurt marinade for a couple of hours before being threaded onto skewers with fresh apricots, and then cooked on a BBQ. The chicken is then arranged over a fabulous selection of peppery and crispy leaves, I used Florette’s “Peppery Crispy” salad leaves, but their “Mixed Leafy Rocket” salad leaves would also have worked, as you need a fairly strong lettuce leaf to stand up to the Moroccan spices and tabbouleh.
Florette has a HUGE range of ready-to-eat salads, and I am a big fan of them for quality and seasonal selection. A salad is often a sad affair, with limp lettuce and lacklustre salad leaves, but it needn’t be that way; by adding grilled meats, vegetables, fish and even grilled cheese to salads, a plain salad can be transformed into a hearty and delectable meal. If you are a vegetarian and fancy the idea of this type of salad, then why not use marinated halloumi cheese in place of the chicken skewers? Halloumi is a very “well-behaved” cheese when grilled or cooked over coals and would make a great alternative.
I hope you enjoy my latest recipe creation for summer, and are inspired to try it out……the recipe is shared below and would also make a wonderful lunch-box salad too. That’s all for today, do pop back soon when I have some more travel stories and a couple of restaurant reviews to share with you all – have a great week, Karen
Disclaimer: Collaborative paid recipe development with Florette; all views and opinions remain my own.
Moroccan Chicken & Apricot Kebab Salad with Tabbouleh
|Serves||2 to 4|
|Prep time||2 hours, 10 minutes|
|Cook time||10 minutes|
|Total time||2 hours, 20 minutes|
|Meal type||Appetizer, Lunch, Main Dish, Salad, Side Dish, Snack, Starter|
|Misc||Serve Cold, Serve Hot|
|Occasion||Barbecue, Casual Party|
|Karen S Burns-Booth|
Making the most of the summer months and cooking outside on the barbecue, this recipe for Moroccan Chicken & Apricot Kebab Salad with Tabbouleh is served with fresh herbs and tomatoes on a bed of peppery, crispy leaves. Feeds two as a main meal with pitta breads, or four as a light snack or starter.
- 2 x boneless and skinless chicken breasts (cut into 2.5cm/1″ cubes)
- 2 teaspoons Moroccan spice mix (I used Schwartz Moroccan spice mix)
- 2 teaspoons olive oil
- 2 tablespoons yoghurt
- 3 to 4 whole apricots, quartered
- 4 tablespoons ready cooked or prepared tabbouleh
- 6 to 8 cherry tomatoes
- small bunch of summer mixed herbs (I used mint, coriander and parsley)
- 1 x bag Florette Peppery Crispy Salad (or Florette Mixed Leafy Rocket)
Making the most of the summer months and cooking outside on the barbecue, this recipe for Moroccan Chicken & Apricot Kebab Salad with Tabbouleh is served with fresh herbs and tomatoes on a bed of peppery, crispy leaves. Feeds two as a main meal with pitta breads, or four as a light snack or starter. (why not use my recipe for tabbouleh here: “Arabian Nights” Tabbouleh Salad, omitting the extra chicken that is added)
|Step 1||Mix the spice mix with the oil and yoghurt and pour over the chicken cubes – allow to marinate for at least 2 to 3 hours.|
|Step 2||Skewer the marinated chicken cubes onto pre-soaked bamboo or metal skewers, add the a quarter of fresh apricot at both ends.|
|Step 3||Light the BBQ and cook the chicken kebabs over a medium heat, turning them all the time until they are lightly charred and cooked, about 8 to 10 minutes.|
|Step 4||Arrange the Florette salad leaves onto two or four individual plates (feeds two as a main meal or four as a light snack or starter) and spoon the tabbouleh over the top.|
|Step 5||Sit the chicken skewers on top of the leaves and tabbouleh and scatter the cherry tomatoes and herbs over the top. Serve with pitta bread or flat breads for a main meal.|
|Step 6||I have not added a dressing, as I find the tabbouleh adds enough moisture and flavour, but a simple dressing of lemon juice, olive oil and garlic can be added if you like – 1 part lemon juice to 3 parts olive oil and a crushed clove of garlic.|