Chicken skewers with water “fried” in the oven to perfect.
The marinade is inspired by the traditional Moroccan chermoula
from garlic and fresh herbs like cilantro and parsley and seasoned with cumin and paprika.
It is very easy to do without the hassle of going out and grabbing on the BBQ and no one will know always know.


2 kg pumpkins of skinless and skinless chicken, cut into small pieces
2 tablespoons olive oil
1/2 cup whole milk yogurt
2 tablespoons paprika
2 tablespoons cumin
2 tablespoons salt
1/2 teaspoon onion powder
1 teaspoon ginger
1/2 teaspoon black pepper
1/2 teaspoon turmeric
2 to 3 tablespoons crushed garlic to taste
2 tablespoons chopped parsley