Best Moroccan Chicken Kebabs Recipes

MOROCCAN CHICKEN KEBABS / SKEWERS

Steps:

• Cut the chicken breasts into 1 inch cubes & place in a bowl.
• Add the spices to the bowl. Stir to make sure that all the cubes are covered. Then pour the vinegar on top & stir again. Let marinate for at least 30 minutes.
• Take the cubes & place them onto skewers. (I usually make 4 skewers per person.).
• Grill the kebabs until the chicken is done, don't over cook. Enjoy!

MOROCCAN CHICKEN KEBABS WITH QUICK PRESERVED LEMON

Steps:

• 1. In a bowl combine parsley, cumin, cinnamon, coriander, ginger, paprika, cayenne, garlic, black pepper, and sea salt. Stir to combine.
• 2. Toss chicken in prepared spice mixture along with enough olive oil to coat evenly. Marinate in the refrigerator for 2 hours, preferably overnight.
• 3. Prepare a gas or charcoal grill to high heat, 450-500 Fahrenheit degrees.
• 4. Skewer chicken by "folding" pieces onto skewer alternating every couple pieces with Preserved lemon slices. Repeat with remaining skewers.
• 5. Grill skewers over high heat, turning once for about 10 minutes or until chicken is cooked through. Serve skewers with couscous and yogurt sauce.
• 6. For "Preserved" Lemons: Slice lemons into ¼" thick rounds and toss together with remaining ingredients.
• 7. Pile lemons into jar and cover with lid. Keep at room temperature for 24 hours.
• 8. Transfer jar to refrigerator and store for up to 2 weeks.

MOROCCAN SPICED CHICKEN KEBABS

Steps:

• Preheat grill for direct grilling over high heat; soak 4 bamboo skewers in water for about 30 minutes.
• In a small bowl, combine cumin, paprika, turmeric, cinnamon, garlic powder, cayenne, and 1 teaspoon salt; set aside.
• In a larger bowl, toss chicken cubes with oil to coat; season with spice mixture and toss again.
• Thread skewers with chicken and pepper pieces.
• Lightly oil grill rack and grill kebabs, turning occasionally, until chicken is browned and firm to the touch, about 8 to 10 minutes.
• Serve over couscous if desired.
• Garnish with cilantro.

MOROCCAN CHICKEN KEBABS

Steps:

• * Mix the chicken, orange juice, coriander, ginger, cinnamon, cumin, salt, garlic powder and pepper in a large bowl. Cover and refrigerate for 6 hours. * Off heat, coat grill with cooking spray. Prepare gas grill for direct, high-heat grilling or build a high-heat charcoal bed in the center of the coal grate on a charcoal grill. * Divide the chicken, zucchini and onion among four large skewers, threading the meat and vegetables over the pointy ends and down the skewers. * Set the skewers directly over the heat and grill for 16 minutes, turning about every 4 minutes onto each of the other three sides, so that all four sides are well browned. When turning the skewers, use tongs to gently grasp some of the meat at the center. Do not turn the skewers by their ends - or put your hands down near the heat source. * Serving size: 1 skewer.

LEMONY MOROCCAN-STYLE CHICKEN KEBABS - RECIPE - FINECOOKING

Steps:

• Cut four deep, lengthwise gashes, equally spaced, into each lemon. Put the lemons and garlic cloves in a small microwavable container. Cover and microwave on high until the lemons are soft and juice has exuded from them, about 4 min. (If not soft, continue to microwave in 30-second intervals). Strain the juice into a small container and let the lemons and garlic cool briefly. When the lemons are cool enough to handle, separate them into sections. Scrape the pulp and most of the white pith away with a spoon; discard. Put the scraped lemon peels, garlic, lemon juice, and remaining marinade ingredients in a blender and purée to make a coarse, soft paste. Set 2 Tbs.aside to use for the yogurt sauce.
• Put the chicken into a 1-gallon zip-top bag; scrape in the remaining marinade. Massage the bag to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator.
• Build a medium-hot charcoal fire or heat a gas grill to medium high. Dump the chicken into a bowl, but don't scrape off any excess marinade. Put the onion and peppers in the marinade bag and massage them to coat with the marinade (it's fine if the onion pieces break apart). Transfer to another bowl. Thread the chicken onto skewers, positioning a piece of onion and pepper between the pieces of chicken. If there's extra pepper or onion, thread them onto separate skewers, if you like. When ready to grill, oil the grill grate. Grill the kebabs over direct heat (uncovered for charcoal; covered for gas), turning the skewers every 2 to 3 min. until the chicken is firm and shows no redness when cut into, about 10 to 15 min. Check several pieces of chicken to be sure.
• Combine the reserved 2 Tbs. marinade with the cucumber, cilantro, yogurt, and 2 tsp. salt. Mix well. (Make the sauce no more than an hour before serving or it will be too watery).
• Remove the chicken and vegetables from the skewers and serve them in a mound with the yogurt sauce on the side.