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Trim chicken of excess fat and cut into medium size pieces for skewering.
Mix all marinade ingredients together in a bowl, add chicken and mix thoroughly. Cover and store in refrigerator for a minimum of 6 hours and up to 48 hours.
Skewer chicken at approx 100g per skewer.
Grill on BBQ or griddle plate on stove top until well coloured and cooked through.
Place on serving plate and drizzle generously with pomegranate molasses, sprinkle dukkah over skewers until well covered and finish with olive oil. Season to taste and serve with rice or couscous.
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