Moroccan chicken skewers

1. Squeeze the lemon. Wash, thin out and chop 6 sprigs of coriander, set aside some for decor.

S2. Cut the chicken breasts into cubes and put them in a dish. Add salt and pepper. Sprinkle with ras-al-hanout, lemon juice and a little olive oil. Sprinkle with chopped coriander and mix. Cover with cling film and place in the fridge for 1 hour.

3. Cut each lemon into 6 wedges. Prepare 18 skewers, threading on each one 3 dice of chicken and 2 lemon wedges. Brush the skewers with the marinade. Place on a grill or on a barbecue, and cook for 5 minutes on each side. Serve warm.

Photo credit: Sucré Salé