Create a colourful feast with this easy Middle Eastern inspired grazing board. Whether it’s for a party, family dinner or barbecue with friends, this grazing board will go down a treat.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
500g Coles Australian RSPCA Approved Chicken Thigh Fillets, chopped
2 tsp Moroccan seasoning
Coles Deli Quinoa Tabouleh, to serve
Flatbread, to serve
Radishes, halved, to serve
Baby cucumbers, quartered lengthways, to serve
Lemon wedges, to serve
Mixed dips (such as beetroot hommus, babaganoush and pumpkin, honey and almond dip)
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the chicken and Moroccan seasoning in a large bowl. Thread evenly onto soaked bamboo skewers. Heat a barbecue grill or chargrill on high. Cook skewers, turning, for 6-8 mins or until lightly charred and cooked through.
Step 2
Arrange on a serving platter with the tabouleh, flatbread, radish, cucumber, lemon wedges and mixed dips.
500g Coles Australian RSPCA Approved Chicken Thigh Fillets, chopped
2 tsp Moroccan seasoning
Coles Deli Quinoa Tabouleh, to serve
Flatbread, to serve
Radishes, halved, to serve
Baby cucumbers, quartered lengthways, to serve
Lemon wedges, to serve
Mixed dips (such as beetroot hommus, babaganoush and pumpkin, honey and almond dip)
Description
Create a colourful feast with this easy Middle Eastern inspired grazing board. Whether it’s for a party, family dinner or barbecue with friends, this grazing board will go down a treat.
Method
Step 1
Combine the chicken and Moroccan seasoning in a large bowl. Thread evenly onto soaked bamboo skewers. Heat a barbecue grill or chargrill on high. Cook skewers, turning, for 6-8 mins or until lightly charred and cooked through.
Step 2
Arrange on a serving platter with the tabouleh, flatbread, radish, cucumber, lemon wedges and mixed dips.
