Best Moroccan Style Grilled Chicken Brochettes Recipes

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MOROCCAN-STYLE GRILLED CHICKEN BROCHETTES



Moroccan-Style Grilled Chicken Brochettes image

I got this recipe from a Low Calorie better Homes and Gardens (Spring 1998) I'm really not a low calorie kind of person (I should be...) but this is a delicious meal. Enjoy! Preparation time includes 2 hour marinating time.

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

MARINATED CHICKEN BROCHETTES



Marinated Chicken Brochettes image

This is a Low fat recipe by Delia smith. No need for oil the chicken is moist and tender and great flavour. Good served with a fresh coriander (cilantro) chutney. I served mine with a low fat coleslaw, boiled rice cooked in vegetable stock with fresh coriander and spring onions and a vegetable curry.

Provided by aunty carol

Categories     Chicken Breast

Time 2h20m

Yield 2 serving(s)

Number Of Ingredients 15

2 skinless chicken breasts (6oz, 175g)
6 fresh bay leaves
1/2 medium red onion, peeled, halved and separated into 8 layers
1/2 large yellow pepper, deseeded and cut into 8
1 teaspoon peanut oil or 1 teaspoon other flavourless oil
salt
fresh ground black pepper
1 garlic clove
1 teaspoon peeled grated fresh ginger
1 medium green chili, deeseded
1 tablespoon fresh coriander leaves (cilantro)
1 teaspoon ground turmeric
6 fluid ounces buttermilk
salt & fresh ground pepper
wooden skewer

Steps:

  • To make the marinade.
  • Crush garlic with 1/2 teaspoon of salt until it becomes a puree. Add the grated ginger. Chop the chilie and coriander add to ginger and garlic with turmeric and black pepper. Mix with the buttermilk.
  • Now cut each breast into five pieces, then add to marinade and mix. Cover the bowl with clingfilm and place in the fridge for a few hours or overnight.
  • 30 minutes before cooking soak the wooden skewers for 30 minutes in hot water.
  • Preheat the grill to its highest setting for 10 minutes.
  • Dry the skewers and thread half a bay leaf on to each one, then a piece of chicken, a piece of onion and a piece of pepper. carry on alternating the bay leaf , chicken, onion and pepper until you have threaded five pieces of chicken on each skewer, finishing with half a bay leaf on each. Season with salt and pepper and brush the vegetables with a tiny amount of oil. Lay the brochettes on the grill rack about 4 inches from the heat source. Brush liberally with remaining marinade and grill them for 10 minutes, before turning them over and grilling for a another 10 minutes. Brushing with more marinade as they cook and watching them carefully so they do not burn.

Nutrition Facts : Calories 364.6, Fat 9.4, SaturatedFat 2.3, Cholesterol 154.6, Sodium 373, Carbohydrate 13.4, Fiber 1.5, Sugar 6.7, Protein 54.5

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