MOROCCAN CHICKEN SKEWERS

MOROCCAN CHICKEN SKEWERS image

Yield 6

Number Of Ingredients 17

Marinade
Ã¢ÂÂ¢ 3 tbsp sweet paprika
Ã¢ÂÂ¢ 1 tbsp ground cumin
Ã¢ÂÂ¢ 3/4 tsp ground ginger
Ã¢ÂÂ¢ 1 tbsp finely chopped garlic
Ã¢ÂÂ¢ 3 tbsp coarsely chopped thyme
Ã¢ÂÂ¢ 1 1/2 tbsp chopped flat-leaf parsley
Ã¢ÂÂ¢ 1 tbsp coarsely chopped cilantro
Ã¢ÂÂ¢ 1 1/2 cups extra virgin olive oil
Chicken
Ã¢ÂÂ¢6 boneless, skinless chicken breasts
Ã¢ÂÂ¢Kosher salt and freshly ground black pepper
Vinaigrette
Ã¢ÂÂ¢1/4 cup finely diced preserved lemon rind (see recipe above for Preserved Lemons)
Ã¢ÂÂ¢1/4 cup plus 3 tbsp extra virgin olive oil
Ã¢ÂÂ¢2 1/2 tbsp finely chopped flat-leaf parsley
Ã¢ÂÂ¢1 tbsp fresh lime juice

Steps:

Marinade 1. Mix all the ingredients in a large bowl. 2. Trim the chicken breasts of excess fat. 3. Remove the tenders and reserve for another use. 4. Cut the meat into 1 1/2-inch pieces. 5. Add the chicken to the marinade and refrigerate for at least 6 hours, or as long as overnight. Vinaigrette 1. Whisk all the ingredients together. Set aside. Chicken 1. Soak 6 long wooden skewers in cold water for 30 minutes. 2. Lift several pieces of the chicken at a time from the marinade and squeeze them over the bowl to drain the extra marinade. 3. Skewer the chicken, leaving 1/4 inch between the pieces to allow all sides of the chicken to cook evenly. 4. Season the chicken lightly with salt and pepper. 5. Preheat grill to medium-high heat. 6. Place the skewers on the grill and cook for 2 to 3 minutes without moving them, to mark the chicken. 7. Turn the skewers 90 degrees to mark with a crosshatch pattern and grill for another 1 minute. The marks should be well browned but not burnt. 8. Turn the skewers over and cookÃÂ for about 2 minutes to finish cooking the chicken. 9. Carefully remove the chicken from the skewers and place in a bowl. 10. Toss with a light coating of the vinaigrette, and serve the extra vinaigrette on the side.