Moroccan Chicken Kebabs

Makes 4 kebabs

500g Chicken breast or thigh meat in cubes
1 large preserved lemons, cut into cubes
1 large onion, cut into cubes
3 tsp. My Secret Kitchen Saffron Tagine Paste
1 tbsp. My Secret Kitchen Rapeseed Oil with Coriander
1 tsp. My Secret Kitchen Secret Wild Garlic Spices
My Secret Kitchen Lemon & Chipotle Spiced Sea Salt

Place half of the cubed chicken into a bowl and add the Saffron Tagine Paste and mix to coat the chicken, cover and refrigerate. In another bowl, place the remaining chicken and mix in the Secret Wild Garlic Spices before adding the Rapeseed Oil with Coriander, cover and refrigerate. Leave the chicken to marinate for 1 hour. To assemble the kebabs, start with a piece of onion, then a piece of saffron tagine marinated chicken, then a piece of preserved lemon and then a piece of garlic and coriander marinated chicken, Repeat until all the chicken is used and finish with a piece of onion. Season with Lemon & Chipotle Spiced Sea Salt.

Place the kebabs under a preheated grill and grill on a medium heat turning frequently. Serve on a bed of couscous seasoned with My Secret Kitchen Meze Dip Mix.