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ingredients
Moroccan grilled chicken skewers
Get ready to take a trip to flavourville with this one. Typically bland chicken breasts are jazzed up with traditional Moroccan herbs and spices for a true taste adventure. The preparation is easy and the end result is definitely pleasing to the palate. Enjoy these skewers with chick pea, green pea and pistachio couscous and a nice glass of white wine.
Suggested Drink Pairing
riesling
Yield: 7-10 skewers
1/2 small onion minced fine
juice of 1 and a half lemons
juice of 1 orange
1/4 cup olive oil
2 tsp ground coriander
2 tsp ground cumin
1.5 tsp caraway seeds
2 tsp paprika
2 cloves minced garlic
2 tsp grated or minced fresh ginger root (about 1" of the root)
1/4 cup parsley and fresh cilanto chopped
salt and pepper to taste
7-10 bamboo or metal skewers
3 large boneless skinless chicken breasts or 4 small ones
Click on the photo below for couscous recipe
juice of 1 and a half lemons
juice of 1 orange
1/4 cup olive oil
2 tsp ground coriander
2 tsp ground cumin
1.5 tsp caraway seeds
2 tsp paprika
2 cloves minced garlic
2 tsp grated or minced fresh ginger root (about 1" of the root)
1/4 cup parsley and fresh cilanto chopped
salt and pepper to taste
7-10 bamboo or metal skewers
3 large boneless skinless chicken breasts or 4 small ones
Click on the photo below for couscous recipe
design
Start by dicing your chicken up into 1" X 1" cubes
In a large mixing bowl add all of your other ingredients and combine well. Combine your marinade and chicken meat, wrap and refrigerate for 12 to 24 hours. Preferably 24 hours.
Several hours before you are ready to grill soak your bamboo skewers in water.
Skewer up your chicken and light your grill. Take a piece of tin foil and cover the edge of your bbq as seen in the photos below. Lay the foil close to the front of the grill. On medium high heat grill your chicken skewers with the exposed part of the bamboo skewers on top of the foil. This will prevent the skewers from burning before the chicken is cooked.
Remove your chicken from the grill when firm to the touch or when the meat registers 165 degrees F on a meat thermometer. Cover with a loose tin foil tent and let rest for 5 minutes before serving.
Enjoy!
In a large mixing bowl add all of your other ingredients and combine well. Combine your marinade and chicken meat, wrap and refrigerate for 12 to 24 hours. Preferably 24 hours.
Several hours before you are ready to grill soak your bamboo skewers in water.
Skewer up your chicken and light your grill. Take a piece of tin foil and cover the edge of your bbq as seen in the photos below. Lay the foil close to the front of the grill. On medium high heat grill your chicken skewers with the exposed part of the bamboo skewers on top of the foil. This will prevent the skewers from burning before the chicken is cooked.
Remove your chicken from the grill when firm to the touch or when the meat registers 165 degrees F on a meat thermometer. Cover with a loose tin foil tent and let rest for 5 minutes before serving.
Enjoy!
additional photographs
Click on the photos below to see a full sized view.
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