Moroccan Chicken Brochettes Recipe 485

MOROCCAN CHICKEN BROCHETTES RECIPE - (4.8/5)

Steps:

• 1. Combine garlic, parsley, cumin, paprika, red pepper flakes and oil in a small bowl. 2. Add seasoning to chicken. Season with salt. Cover and chill at least 2 hours (and up to 2 days, the longer the better). 3. Prepare grill for medium-high heat and oil grate. 4. Thread chicken onto skewers. 5. Grill, turning occasionally, until cooked through, 8 - 12 minutes. 6. Serve with pita bread, tomatoes and mint if desired.

MARINATED CHICKEN BROCHETTES

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.

MOROCCAN-STYLE GRILLED CHICKEN BROCHETTES

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.