Chicken Kebabs with Lemon Tahini Dip

Don't know much about Middle Eastern cooking but I do like the flavours. This is  "Moroccan- inspired"  as the spices which I had chosen are closer to "Ras-al-hanout". The citrusy sweetness from the orange juice also lends a "Moroccan" twist.

I could not find the Ras-al-hanout spice mix here, so I did my own with a blend of ground cardamom, clove, cinnamon, dried chili, coriander, cumin, nutmeg, peppercorn, and turmeric.





Ingredients for Chicken Kebabs:
4-5 cups chicken thigh cut into one inch pieces
Grated zest and juice of 1 orange
2 tbsp olive oil
1 onion roughly chopped
4 garlic cloves crushed
1/4 tsp ground cardamom
1/4 tsp ground clove
1/4 tsp ground cinammon
1/2 tsp ground chilli
1/2 tsp ground ginger
1/4 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground nutmeg
1/2 tsp ground pepper
1/2 tsp ground paprika
1 tsp ground turmeic
A sprig of thyme or rosemary
2 tbsp yoghurt
Mix all of the above in a ziplock bag and leave to marinate in the fridge for at least 3 hours.
After which, take the bag out from the fridge and let it return to room temperature before adding 1/2 tsp salt. Slide them on pre-soaked bamboo skewers.

I grilled them in the oven as I did not have a barbeque grill going on. If you have one, that would be better. I like Lemon Tahini dip. You may use any other dip, it would surely taste as good.

Lemon Tahini Dip:
1/2 cup lemon juice
1 tsp garlic paste
5 tbsp tahini
1/4 tsp ground cumin
1/4 tsp chilli powder
1 tsp chopped basil
Pinch of Paprika

Mix the lemon juice, garlic paste, tahini, ground cumin, and chilli powder. Add a little water for a lighter consistency and garnish with chopped basil and paprika.
Serve with rice, couscous or bread and salad.

Croquembouche

Croquembouche by Studio Baker...le magnifique!