MOROCCAN CHICKEN SKEWERS WITH BEERENBERG SLOW COOKER MOROCCAN LAMB SAUCE

• 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.