- 750g Game Farm cornfed chicken thigh fillets
- 2 tbsp Bitton Moroccan Spice (or other good quality Moroccan spice blend)
- Olive oil for brushing
- Sea salt and pepper
- Half a lemon
- 1/2 cup natural Greek style yoghurt
| - Soak 8 bamboo skewers overnight if you do not have any metal ones
- For the chicken, cut the thigh fillets into 2cm cubes and place into a large ceramic bowl. Add the Bitton Moroccan Spice and stir to coat all the pieces of chicken. Season and then evenly place the chicken onto 8 skewers and set aside until required
- When you are ready to eat, heat a chargrill pan or BBQ on a medium heat. Brush each skewer with a little olive oil and place onto the grill of the BBQ or chargrill pan. Allow to cook for about 5 minutes, baste and then turn and cook for a further 5 minutes or until the chicken is just cooked through
- Squeeze over the lemon juice and remove the skewers from the heat
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