MOROCCAN CHICKEN SKEWERS WITH BEERENBERG SLOW COOKER MOROCCAN LAMB SAUCE

By Director – Josh Ball · Last updated Friday, 26th July 2024 · 3 min read

Moroccan Chicken Skewers with Beerenberg Slow Cooker Moroccan Lamb Sauce

Find yourself clueless about what to bring to your next potluck or barbecue party? Fret not, we’ve got you covered with this quick and easy recipe!

Take your typical chicken skewers up a notch with Beerenberg’s Slow Cooker Moroccan Lamb Sauce. It’s refreshing, savoury, slightly sweet, with hints of zestiness! With just a few easy steps and none of the fuss, this dish is perfect for your next dinner party. I’m sure your friends and family will be impressed. PSST, your secret is safe with us; nobody has to know how you made it taste this good!

Personally, the best part about this recipe is its versatility. If you’re feeling adventurous, try adding some fries and cheese, and flood it with different sauces and dressings. You’ll create your own version of the famous Australian Halal Snack Pack (HSP), just like they make at those neon-lit kebab stores!

Ready to give it a try? Click here to grab a jar of Beerenberg Slow Cooker Moroccan Lamb Sauce at Farmers Pick and give it a try!

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Prep Time 10

Course Side Dish

Cuisine Middle Eastern

Servings 4

Ingredients

500 Grams chicken thigh fillets cut into 2 cm pieces
1 jar Beerenberg Moroccan Lamb Slow Cooker Sauce
Juice and zest of 1 lime
1 clove garlic, peeled and crushed
1 tsp finely grated fresh ginger
1 tsp soy sauce
2 tbsp crunchy peanut butter
roasted peanuts, finely chopped to garnish

DIPPING SAUCE

2 tbsp crunchy peanut butter
1/4 cup coconut cream

Instructions

Mix together 3/4 jar of Beerenberg Moroccan Lamb Slow Cooker Sauce with lime juice and zest, garlic, ginger, soy sauce and peanut butter.
Add chicken to the marinade mix, stir to coat. Cover and place in the fridge for at least 1 hour or up to 8 hours.
Thread chicken onto 8 x 20 cm pre-soaked bamboo skewers.
Line air fryer basket with a paper liner.
Place half the skewers into the prepared basket and cook at 180°C for 5 minutes. Turn skewers and cook a further 5 minutes or until cooked through.
Repeat with remaining skewers.
Serve with prepared dipping sauce and a sprinkle of chopped roasted peanuts.

Dipping Sauce:

Combine remaining meal base with 2 tbsp crunchy peanut butter and ¼ cup coconut cream. Adjust seasonings and freshen with a generous squeeze of lime juice.

Keyword Fragrant