Govanhill Cookbook

Morrocan Spiced Chicken Kebabs (Haloumi Kebabs)

Recipe by
| Servings: 4


  • 2 tablespoons olive oil
  • 1 large handful (15grams) flat leaf parsley
  • 1 garlic clove
  • ½ teaspoon paprika
  • 1 teaspoon ground cumin
  • zest and juice of 1 lemon
  • 4 skinless chicken breasts cut into bite size chunks ( or haloumi)


  1. If using wooden skewers soak them in water for 30 minutes.
  2. Put oil in blender and add the parsley, garlic, paprika, cumin, lemon zest and juice and whiz into a paste.
  3. Put chicken or haloumi in a medium sized shallow dish and add the spice paste, then rub in and leave to marinade for at least 20 minutes. Preheat grill to high
  4. Thread the marinated chicken or haloumi onto skewers and grill for 10-12 minutes, turning every now and then, until the meat is cooked
  5. Serve with a squeeze of lemon

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