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Barbequed Tenderloin Skewers with Moroccan Tomato & Preserved Lemon Salad
Ingredients
Barbecued tenderloin skewers
1/4 teaspoon cumin seeds, toasted
1/4 teaspoon ground cinnamon
freshly ground black pepper
1 clove garlic, sliced
1 tablespoon olive oil
6-8 chicken tenderloins
6-8 soaked wooden skewers
warmed flatbread to serve
Morrocan Tomato & Preserved Lemon Salad
1/2 red onion, sliced
1 clove garlic, sliced
4 tablespoons extra virgin olive oil
handful cherry tomatoes
4 plum tomatoes, sliced
slivered peel from 1 preserved lemon (discard the flesh and most of the pith)
1/4 teaspoon sweet paprika
juice of 2 lemons
2 tablespoons torn, small flatleafed parsley leaves
3 tablespoons chopped mint
sea salt
Method
Barbecued tenderloin skewers
Combine the cumin, cinnamon, a good grinding of pepper, sliced garlic and oil. Add chicken and coat well. Cover and refrigerate for 20 minutes (or up to 24 hours). Put wooden skewers in a jug of water at the same time to soak so that they don't burn on the barbecue.Thread each chicken tenderloin on to a soaked skewer and barbecue on a hot grill for about 3 minutes each side or until cooked through. Serve with the following Moroccan salad, warmed flatbread and perhaps a crunchy salad of diced cucumber. It is also good served with yoghurt. Serves 2.
Morrocan Tomato & Preserved Lemon Salad
Gently cook the onion and garlic in oil over a fairly low heat, stirring occasionally, until the onion is just beginning to soften. Transfer to a wide mixing bowl, using a spatula to get all the oil into the bowl too. Cool for 5 minutes then add tomatoes, preserved lemon, paprika and lemon juice. Stir once to combine. Just before serving add herbs and a good sprinkling of salt. Serves 2.
Source: Cuisine |
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