Best Nifs Grilled Moroccan Chicken Skewers Recipe Foodcom Recipes

MOROCCAN CHICKEN SKEWERS WITH HERB SAUCE

Steps:

• Preheat the grill or grill pan to medium-high heat.
• For the Chicken:
• Combine all of the spices, sugar and salt in a large bowl. Add the cubed chicken and toss to coat. Put the chicken on the skewers and lay on the grill. Cook until the chicken is cooked through, turning often so that the spices don't burn, about 10 to 12 minutes. Arrange on a serving platter and serve with the Herb Sauce.
• For the Herb Sauce:
• Add the fresh herbs, spices, salt, lime juice, and honey to a blender carafe. Blend to combine and with the motor running, slowly add the olive oil. Once combined, taste and adjust the seasoning if necessary, and transfer to a serving bowl.

GRILLED MOROCCAN CHICKEN

Steps:

• Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
• Process until smooth.
• Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
• Preheat the grill to medium hot.
• Grill chicken breasts 5-7 minutes on each side, or until done.

MOROCCAN-SPICED CHICKEN SKEWERS

Steps:

• Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
• Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
• Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
• Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

GRILLED CHICKEN WITH MOROCCAN SPICES

Steps:

• Crush the scallions, garlic, cilantro, parsley, salt, paprikas, and cumin with a mortar and pestle. Blend in soft butter.
• Wash poussins or chickens, split them bown the back, and flatten; dry well.
• Rub inside and out with butter paste, then let stand at least 1 hour. Save any extra paste.
• Preheat grill, place chickens skin side up. Turn after 2 minutes and baste with any extra paste. Continue to turn and baste until skin is crisp and flesh is firm.

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!

NIF'S GRILLED HAWAIIAN CHICKEN SKEWERS

Steps:

• Mix all marinade ingredients and add chicken. Marinate for 1 to 2 hours, no more.
• If you are using wooden skewers, be sure to soak them in water for 2 hours.
• Heat grill to medium-high.
• Alternate chicken, pineapple and pepper pieces on skewers. Place on grill until chicken is cooked through, about 5 minutes on each side.

MOROCCAN CHICKEN KABOBS

Steps:

• Cut the chicken into 1-inch cubes and place in a large, shallow, nonmetallic dish. Put all the remaining ingredients, except parsley, in a bowl and whisk together. Pour the marinade over the chicken cubes and toss the meat in the marinade until well coated. Cover and let marinate in the refrigerator for 8 hours or overnight, turning the chicken 2-3 times if possible.
• If using wooden skewers, soak the skewers in cold water for about 30 minutes to prevent burning and to keep food from sticking. If using metal skewers, lightly brush with oil. Preheat the broiler or grill pan. Remove the chicken pieces from the marinade, reserving the remaining marinade and thread an equal quantity onto each prepared skewer leaving a little space between each piece.
• Brush the broiler rack or grill pan with a little oil. Add the kabobs and cook, turning frequently and brushing with the reserved marinade halfway through cooking, for 15 minutes or until browned on all sides, tender, and cooked through. Serve hot, sprinkled with chopped parsley to garnish.

SPICY MOROCCAN CHICKEN SKEWERS

Steps:

• Combine first 5 ingredients in a small bowl; stir in 1/8 teaspoons salt. Scrap mixture into a zip-top plastic bag. Add chicken; seal. Marinate in refrigerator for 2 hours; turning after 1 hour.
• Immerse 12 (8-inch) wooden skewers in water; soak for 30 minutes. Drain and pat dry,.
• Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread 3 chicken pieces, 1 pepper slice, and 1 tomato alternately onto each skewer, beginning and ending with chicken; sprinkle evenly with remaining 1/2 teaspoons salt. Arrange skewers on grill rack, coated with cooking spray, grill 4 minutes on each side or until done. Serve with yogurt.