Moroccan Chicken Kebabs + Fennel & Orange Herbs Salad by My Moroccan Food
I tried to keep the salad pretty simple to preserve the taste of the shaved fennel and orange segments; I added plenty of herbs, a bit of red onions and walnuts. Simple, light and full of flavours.
I paired my salad with traditional Moroccan chicken kebabs (or skewers). The kebabs are flavoured with plenty of garlic, turmeric and powdered ginger.
The salad and the kebabs work perfectly together, I recommend having them with some couscous or quinoa if you are very hungry. Let the sun shine in your kitchen and get cooking!
MOROCCAN CHICKEN KEBABS
500 g boneless chicken breast Juice of a lemon
½ tsp finely chopped garlic, about 2 cloves
½ tsp salt or more to taste
ORANGE AND FENNEL HERB SALAD
2 orangessegmented
1 red onionfinely chopped
20 g fresh mint leaves
30 g fresh coriander roughly torn
30 g fresh parsley roughly torn
For the dressing
3 tbsp olive oil
1 tbsp mustard
1 tbsp lemon juice
¼ tsp ground cumin
Salt and pepper to taste
Ingredients
MOROCCAN CHICKEN KEBABS
500 g boneless chicken breast Juice of a lemon
½ tsp finely chopped garlic, about 2 cloves
½ tsp salt or more to taste
ORANGE AND FENNEL HERB SALAD
2 orangessegmented
1 red onionfinely chopped
20 g fresh mint leaves
30 g fresh coriander roughly torn
30 g fresh parsley roughly torn
For the dressing
3 tbsp olive oil
1 tbsp mustard
1 tbsp lemon juice
¼ tsp ground cumin
Salt and pepper to taste
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