1kg chicken fillet big cubes ¼ cup olive oil 2 tablespoon Moroccan spice (I used Woolies brand) 1 teaspoon crushed garlic ½ teaspoon crushed green chillies ½ teaspoon Haldi 1 teaspoon coarse red chillies
Marinate chicken on the above ingredients for a few hours. Then thread on skewer with robot peppers and onion pieces and put in the oven @ 180°c for 15- 20 minutes. Chicken must be moist.
I served on a flat bread with a minty yoghurt dip.
Minty yoghurt dip
Recipe credit: Safiyyah Ameer
¾ cup plain yoghurt ¼ cup mint leaves ¼ teaspoon salt A squeeze of fresh lemon juice
Whizz the following for a few minutes until mint leaves are finely chopped.