750g Game Farm cornfed chicken thigh fillets
2 tablespoons Bitton Moroccan Spice (or other good quality Moroccan spice blend)
Olive oil for brushing
Sea salt and pepper
Half a lemon
1/2 cup natural Greek style yoghurt
Soak eight bamboo skewers overnight if you do not have any metal ones. For the chicken, cut the thigh fillets into 2cm cubes and place into a large ceramic bowl. Add the Bitton Moroccan Spice and stir to coat all the pieces of chicken. Season and then evenly place the chicken onto 8 skewers and set aside until required. When you are ready to eat, heat a chargrill pan or BBQ on a medium heat. Brush each skewer with a little olive oil and place onto the grill of the BBQ or chargrill pan. Allow to cook for about five minutes, baste and then turn and cook for a further five minutes or until the chicken is just cooked through. Squeeze over the lemon juice and remove the skewers from the heat.