This is a very refreshing and unique dish which use
Moroccan Spices for seasoning the chicken cubes. As one of my friend has returned from Australia during Chinese New Year, she helps me to buy a few bottles of seasoning spices which we can't find it in Singapore. One of it, is this
Moroccan Seasoning from Masterfood.
For this Moroccan Chicken Skewer, I made some light and fruity salad to go with it. From the picture you can see that I actually add in some chopped dried fruits to enhance the texture of the salad as well as the colour. I also add in some Japanese Cucumber cubes and mixed them all together with some low-fat mixed berries yoghurt. You can served this Fruity Salad with any other BBQ dishes or served it as a snack itself.
As you can see, I actually marinated the chicken tight strips with shallot, lime slices and some Moroccan spices. You can replace the lime slices with lemon if you prefer. But lime slices will release a much more fragrant scent compare to lemon. 
Ingredients: (serves 2)
1 Boneless Chicken Tight, cut into long strips
1/2 Lime, cut into thin slices
4 - 6 Shallots, skin removed
1/2 Tablespoon of Moroccan Seasoning
1 Teaspoon of Olive Oil
4 Cherry Tomatoes
4 Wooden Skewers, soaked in water
4 Feta Cheese, optional
Method:
1. Place the chicken, lime slices, shallots, Moroccan seasoning and olive oil in a small zip lock bag and marinate it overnight in the fridge or at least 1 hour.
2. Thread one cherry tomato, chicken strip, lime slice, shallot and another chicken strip on each skewer. (You can thread with extra Feta Cheese if you prefer)
3. Get all done, the arrange it on a BBQ rack, grill or oven rack and cooked it till done.
4. If you prefer you can brush a little bit of butter or oil on the skewer for extra taste.
5. Removed when done and serve it with the prepared fruity salad.
Note:
a) The reason as to soak the wooden skewers is to prevent it from getting burnt when BBQ or grill.
b) You can prepared the fruity salad a day or half day earlier and keep it in an air-tight container in the fridge.
Related Post:
1. Moroccan Apricot Chicken
This is an interesting design as Reyon requested to have a Jungle Theme Bento Snack for School. So we came out with this ideas of making some Forest Animals, logs and Trees. Actually I still thought of adding some Toadstool Mushroom using Apples but then the size of the bento is quiet limited to arrange all these items in. But in the end I just slot in some tangerine slices to secure the bread from moving and stuffs some dried fruits for extra bites and colouring.
We made these Mini Trees Monster on top of some logs(the mini sausages) from quail eggs and parsley sprig. I cut a two thin slices out in the low portion to form the mouth of the monster. Maybe next time I should stick some seaweed strips to make the sharp teeth :) I stick black sesame seeds for the eyes and sprig of parsley as the branches. Reyon love these little Monster .........
The story of this Bento goes on like this from what Reyon recites the story. He said the story is about some Foxes and Tree Monsters eyeing on the forest animals and they are planning on how to eat the little animals. The tangerine slices act as rocks for them to hide. 
