Spicy Chicken Skewers with Chermoula Marinade

Recipe by Annabel Langbein


  • 1o boneless chicken thighs, cut into thirds or quarters
  • 1/2 recipe of chermoula marinade

Chermoula Marinade

  • 2 cloves garlic, crushed
  • 2 tbsp finely chopped fresh ginger
  • 1 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 2 tsp brown sugar
  • 1 tsp salt
  • juice and finely grated zest of 2 lemons
  • 1 cup unsweetened runny natural yoghurt
  • 1/2 cup coriander leaves
  • 2 tbsp preserved lemons


  1. To make the marinade, place all ingredients except the preserved lemons in a food processor or blender and whiz until smooth. Stir in preserved lemons.
  2. Place the chicken pieces in a bowl and stir through the chermoula marinade. Marinate the chicken in the fridge for at least an hour or up to 24 hours.
  3. Soak 20 wooden chopsticks in water for at least half an hour. When you are ready to cook the chicken lift it out of the marinade and slide 2-3 pieces onto each skewer. Shake off and discard any leftover marinade (because it contains the juices of raw chicken this cannot be reused).
  4. Lightly oil a frypan or BBQ hot plate and cook the chicken over a medium heat for about 5-6 minutes on each side, or until fully cooked and golden.
  5. Transfer the cooked skewers to a serving plate and serve immediately.

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