Tuesday, September 3, 2013

Moroccan Grilled Chicken Kebabs

This chicken was different from others you've seen here this summer.  I'm glad I made this.  I love North African flavors and this was spot on.  However, working with cumin and turmeric is dirty business.  I'd just gotten my nails done the day before, and after I skewered the chicken on the kebabs, I realized the spices had dyed the white parts of my nails to a green-yellow color.  Fortunately it faded over about 24 hours and I don't think anyone noticed.  Consider yourself warned.

Moroccan Grilled Chicken Kebabs
from Closet Cooking

2 boneless, skinless chicken breasts, cut into 1" pieces
2 tbsp lemon juice
2 tbsp olive oil
1 tsp paprika
1/2 tsp cumin
1/8 tsp ginger
1/8 tsp cinnamon
1/4 tsp turmeric
1/4 tsp cayenne
1/4 tsp salt
1/4 tsp pepper
2 cloves garlic, chopped

Mix together all of the ingredients except the chicken.  Place the chicken pieces in a large resealable bag and add the marinade.  Marinate in the fridge for at least 20 minutes or overnight.  Skewer the chicken and grill over medium-high heat until cooked, about 4-5 minutes a side.

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