Herbies Spices Recipes
4-6 chicken thigh fillets, trimmed of fat
2 tbs Herbie’s Chermoula spice mix
Cucumber dip
1 Lebanese cucumber
2 tbsp fresh dill, finely chopped
100g soft low-fat Philly cheese
100g Greek yoghurt
Harissa, for serving
1. Cut each thick fillet into about 5 pieces to approximate bite-sized pieces.
2. Place in a bowl, sprinkle the spice mix over, and toss with your fingers until all pieces are evenly covered with spices.
3. Push the chicken on to metal skewers approx 25-30 cm long, with about 6 pieces per skewer.
4. Cook over barbecue coals or in a brick oven until crispy on the edges and moist and tender in the middle. Cooking time will depend on the heat of your oven or barbecue. Remove chicken from skewers before serving with the cucumber dip and harissa.
For dip:
1. Wash the cucumber, and halve it lengthwise, scraping out and discarding the seeds. Using a metal grater, grate the skin and flesh.
2. Mix grated cucumber with the other ingredients and store in an airtight container until needed.
