Best Moroccan Brochettes Recipes

Moroccan-Style Grilled Chicken Brochettes image

Provided by MsPia

Categories Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup white wine vinegar
2 tablespoons honey
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon cumin, ground
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/8 teaspoon salt
1/8 teaspoon cinnamon
4 boneless skinless chicken breasts

Steps:

Combine vinegar, honey, oil, garlic, cumin, paprika, cayenne, salt and cinnamon in a small bowl.
Rinse chicken; pat dry with paper towels. Cut each chicken breast into 4 lengthwise strips. Thread chicken, accordion-style, on eight 8-inches skewers. (If using wooden skewers, soak in water for 30 minutes).
Place in a 3-quart rectangular baking dish. Pour marinade over chicken. Cover and refrigerate for 2 to 4 hours, turning skewers occasionally. Remove chicken from marinade; reserve marinade.
Grill skewers on the rack of an uncovered grill over medium-hot coals for 8 to 10 minutes, or till chicken is tender and no longer pink, turning and brushing with reserved marinade halfway through grilling time. Or, place skewers on the unheated rack of a broiler pan. Broil skewers 4 inches from heat for 5 minutes. Turn and brush with reserved marinade; broil3 to 5 minutes more or until chicken is tender and no longer pink.
Or, preheat gas grill. Adjust heat for direct cooking. Place skewers on grill rack directly over medium-hot heat. Grill uncovered as directed.

Nutrition Facts : Calories 199.8, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 210.8, Carbohydrate 9.3, Fiber 0.2, Sugar 8.7, Protein 25.2

Moroccan Chicken Brochettes image

Provided by Anissa Helou

Yield Makes 8 servings

Number Of Ingredients 17

Garlic Sauce:
4 garlic cloves, finely chopped
Kosher salt
1/3 cup olive oil
3 tablespoons plain yogurt
Chicken:
2 pounds skinless, boneless chicken thighs, cut into 2" pieces
2 garlic cloves, chopped
1/2 cup finely chopped fresh flat-leaf parsley
2 teaspoons ground cumin
2 teaspoons paprika
1/4 teaspoon crushed red pepper flakes
Kosher salt
Vegetable oil (for grilling)
Warm pita bread, labneh (Lebanese strained yogurt),chopped tomatoes, and fresh mint leaves (for serving)
Special Equipment
Sixteen 8" bamboo or metal skewers

Steps:

Garlic Sauce:
Place garlic in a mortar; season with salt and pound to a very fine paste. (Alternatively, place garlic on a cutting board, season with salt, and mash with the side of a chef's knife.) Transfer garlic paste to a small bowl and gradually whisk in oil.
Very gradually whisk yogurt into garlic mixture until emulsified. (Add too fast and sauce will break. If it does break, gradually whisk in 1 teaspoon water just before serving.)
Do ahead: Garlic sauce can be made 6 hours ahead. Cover and chill.
Chicken:
Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours.
Prepare grill for medium-high heat and oil grate. Thread chicken onto skewers. Grill, turning occasionally, until cooked through, 8-12 minutes. Serve with garlic sauce, pita bread, labneh, tomatoes, and mint.
Do ahead: Chicken can be marinated 12 hours ahead. Keep chilled.

Moroccan Brochettes image

Provided by Lori Loucas @jostlori

Number Of Ingredients 8

2 pound(s) ground lamb (or beef)
2 small onion, grated
5 tablespoon(s) parsley, minced
1/2 teaspoon(s) marjoram (or oregano)
1/4 teaspoon(s) ground cumin
1/4 teaspoon(s) ground coriander
1/2 teaspoon(s) harissa or ras el hanout
1/4 teaspoon(s) cayenne

Steps:

This recipe works best with the flat edged "sword" type skewers. But if using wooden skewers, soak them in water so they don't burn.
Combine the finely ground meat with the grated onion, herbs and seasonings. Knead it thoroughly until very smooth and almost pasty.
Take a small lump of the meat mixture and shape it around a skewer, in kind of a sausage shape. Repeat with the remaining mixture.
Cook the skewers on a hot grill, but be sure to oil the grates first, to prevent the brochettes from sticking. Turn until they meat is cooked and browned all over.
Serving Suggestion: Nestle the brochettes in warm Arab bread, or pitta, to catch all the juices. Or, serve them on a bed of parsley or chervil, sprinkled with finely chopped onions.