Moroccan Chicken Skewers with Herbed Labneh
This recipe screams summer! Moroccan charred chicken skewers with the most luscious herbed labneh, that I made using only The Collective Straight Up Yoghurt, garlic and herbs! If you’ve never heard of labneh before, it’s essentially a soft cheese that you can make at home with no special equipment needed, which is a major selling point for me. The Collective Straight Up Yoghurt works extremely well for this recipe's purpose as it’s got the perfect flavour to tang balance, and results in such a beautiful labneh! I’m truly obsessed.
Garnished with fresh pomegranate and mint, and served with toasted pitas, you NEEEED to try this recipe. Remember to tag me in any photos or stories on IG @inrhispantry so I can see them!
Garnished with fresh pomegranate and mint, and served with toasted pitas, you NEEEED to try this recipe. Remember to tag me in any photos or stories on IG @inrhispantry so I can see them!
INGREDIENTS (serves 4)
Labneh:
Chicken Skewers:
Labneh:
- 400g tub The Collective Straight Up Unsweetened Yoghurt
- 1 clove garlic, minced
- ½ tsp dried oregano
- ½ tsp dried thyme
- Pinch of chilli flakes
- ½ tsp salt
Chicken Skewers:
- 500g chicken thigh, diced
- 2 tsp Moroccan seasoning / Ras el Hanout
- ½ tsp turmeric powder
- ½ smoked paprika
- Extra virgin olive oil
- 1 Tbsp runny honey
- 1 lemon
- 2 pita breads, toasted
- Fresh pomegranate, mint and rocket to serve
METHOD
- To make the labneh, combine the yoghurt, garlic, oregano, thyme, chilli and salt in a bowl. Stir well to combine.
- Set a sieve over a large bowl. Within the sieve, lay a piece of cheesecloth or new, clean kitchen cloths. Pour the yoghurt mixture into the middle of the cloth, then bring the cloth edges to the center and secure with a peg or clip.
- Place in the fridge and leave to drain for at least 24, and a maximum of 48 hours. After this time, carefully removed from the cloth and place into a container and keep refrigerated.
- To make the chicken skewers, marinade the chicken by combining the diced thigh, Moroccan seasoning, turmeric, paprika, a drizzle of olive oil, honey and zest of 1 lemon. Season with salt and pepper, then stir to coat. Cover and marinade in the fridge for a minimum of 30 minutes.
- Thread the chicken pieces onto 8 metal or soaked wooden skewers. Bring a BBQ or frying pan to a medium high heat, then cook for 5-7 minutes on each side or until light charred and cooked through. Cut the zested lemon in half, and place flesh down onto the BBQ to caramelise.
- To serve, spread the labneh down the side of a large plate, board or platter. Lay the chicken skewers alongside the labneh, with fresh rocket beneath. Garnish the labneh with olive oil, pomegranate, chopped mint and pepper. Serve with the caramelised lemon and toasted pita bread immediately.
Thanks to The Collective for making this post possible.
